Asparagus, Tiny Potatoes & Caviar


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
Olive oil

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.


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