It’s no secret that I adore asparagus. I especially love to roast them in the oven, but this time I tried to peel them with a potato peeler into thin ribbons and then dip them in some lemon juice.

Oh…my…they were so tasty! I will definitely make asparagus ribbons more often, so simple, and so pretty, don’t you think?

They would be absolutely perfect as appetizers or a snack at the party!

This time I made a vegan pesto with pumpkin seeds but sunflower seeds also work great, just make sure to take it easy with the salt since the potato slices are already a little salted.

Potato slices with vegan pesto and asparagus

Potato slices with vegan pesto and asparagus ribbons
2015-08-15 12:17:49
Yields 12
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Ingredients
  1. 4 medium potatoes
  2. olivolja
  3. 1 small pinch salt & pepper
  4. ½ bunch asparagus
  5. lemon juice
Pesto
  1. 1 1/3 cup fresh basil
  2. 1 cup pumpkin seeds (or sunflower seeds)
  3. 1 small garlic clove
  4. 1/2 cup nutritional yeast
  5. 1/8–1/4 tsp salt
  6. 1/8–1/4 tsp pepper
  7. 1/2 cup olive oil
Instructions
  1. Preheat the oven at 390F/200°C. Slice the potatoes lengthwise into three slices each. Place on a baking sheet, drizzle with olive oil and rub the oil into the slices. Sprinkle with salt and pepper and roast in the oven for 25 minutes until they’re soft.
  2. In the meantime, prepare the pesto by mixing all the ingredients except the oil in a food processor to a crumbly mixture. Be careful with the salt as the potatoes are already salted. Gradually add the oil while mixing.
  3. Peel the asparagus in long thin ribbles with a potato peeler and dip them in a bowl of lemon juice. Top the potatoes with pesto and arrange the asparagus ribbons on top. Serve!
Sofia von Porat http://sofiavonporat.com/

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