Garlic Roasted New Potato and Asparagus Salad {Gluten-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Garlic Roasted New Potato and Asparagus Salad is a beautiful addition to brunch or a great side dish for any meal.
  • 1lb (450 g) small yellow potatoes (I used honey gold potatoes), halved or quartered depending on size
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1lb (450 g) fresh asparagus, woody ends trimmed off and discarded, and tender stalks chopped into about 2-inch pieces (I used Michigan Asparagus)
  • 2 cloves garlic, minced
  • Small handful of fresh mint leaves (you can chiffonade the mint, or leave the leaves whole)
  • Small handful of crumbled goat cheese
  1. Preheat oven to 400F.
  2. Toss the potato, olive oil, salt, and pepper together and spread it out on a large baking sheet. Roast for 20 minutes, tossing once halfway through.
  3. Toss the asparagus and garlic in with the potato and roast 10 minutes more.
  4. To serve, transfer to a serving bowl or platter and sprinkle on the mint and goat cheese. Can be served warm or at room temperature.
Recipe by An Edible Mosaicâ„¢ at