This is the ultimate spring dish with some fanciness. If you have truffle oil, toss the roasted potatoes with a little before serving.
1 lb tiny potatoes
1 lb asparagus, rough ends snapped off
3 TBSP creme fraiche
Zest of one lemon
1 tsp olive oil
2 TBSP snipped chives
Preheat oven to 425.
Toss potatoes with olive oil and salt. Spread on a baking sheet and bake for 20 – 30 minutes until crispy on the outside.
Bring a large pot of salted water to a boil. Cook asparagus for 1 – 3 minutes depending on thickness.
Combine creme, 1 tsp olive oil, zest, chives and a pinch of salt. Chill until ready to use.
Place asparagus on a plate with potatoes, drizzle with creme mixture and garnish with caviar.
Serves 2 – 4.