| 12 | 55 | 82 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 40 min | 12 |
| 4 cup | Red mini potato (cut into 4, can use any colour) |
| 2 tsp | Avocado oil |
| 1/2 tsp | Sea Salt (coarse) |
| 1/2 tsp | Black pepper |
| 2 cup | Asparagus (cut into 1-inch spears) |
| 1 clove(s) | Garlic (minced) |
| 1 tbsp | Extra virgin olive oil |
| 2 tbsp | Lemon juice (1/2 a lemon) |
| 1 tsp | Lemon peel (zest) |
| 1 tsp | Dijon mustard |
| 1/4 cup | Walnuts (chopped) |
| 1 tbsp | Nutritional yeast |
Preheat the oven to 450F and line a baking sheet with parchment paper.
In a large bowl, toss the potatoes in 1½ tsp oil, salt and pepper and pour over the baking sheet. Bake for 40 minutes, stirring after 15 minutes.
Once the potatoes are in the oven, toss the asparagus, garlic, and ½ tsp oil together in the same bowl. Stir the asparagus into the potatoes for the last 10 minutes of baking.
To make the dressing, whisk together the olive oil, lemon juice, zest, and Dijon mustard.
When the potatoes and asparagus are soft, transfer into a big bowl and top with the dressing, walnuts and nutritional yeast. Enjoy hot or cold.
| Vegetables | 0.9 |
