As soon as it’s asparagus season, these beautiful stalks find their way onto my plate multiple times per week. They are super easy to prepare and taste amazing whether eaten plain or as part of a whole dish. Asparagus are high in antioxidants, vitamins and fiber and have a detoxifying effect on your body. Spring clean made easy.
This recipe is perfect for those lazy days you’d rather spend on the balcony soaking up the sun than cooking inside: let your oven do the work!
3-4 medium sized potatoes
1 big carrot
1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
salt & pepper
1 small can of chickpeas (approx. 120g)
pinch of paprika
150g extra thin, green asparagus
1/2 lemon, zest & juice
a good pinch of chilli flakes
parsley to taste
Serves 1
- Preheat the oven to 180°C and line a tray with baking paper.
- Peel the potatoes and the carrot and cut into 0.5cm discs.
- Put them into a bowl and mix with a drizzle of olive oil, rosemary, thyme and a good pinch of salt and pepper.
- Spread them onto the lined tray and bake for 20mins.
- Just before the 20mins are up, drain the chickpeas and thoroughly rinse them under cold water. In the same bowl you used before, mix them with the paprika. The excess oil in the bowl will cover them nicely, no need to add more.
- Sprinkle them over the potatoes and carrot and put back into the oven for 5mins.
- Meanwhile, wash the asparagus and snap off any wooden bits.
Pro tip: They naturally break towards the end if there are any hard bits, so no need to cut. - Peel the lemon and mix the zest with a glug of olive oil.
- Top the veg and chickpeas with the asparagus and drizzle with the lemony olive oil. Put the tray back into the oven for about 12mins.
- Plate up, sprinkle with lemon juice, chilli flakes and some parsley and enjoy!