This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine alone.
Garlic Roasted New Potato and Asparagus Salad is a beautiful addition to brunch or a great side dish for any meal.
Along with some form of eggs, brunch just doesn’t feel complete without at least one potato dish, so of course I wanted to integrate something featuring potato as the star into Brunch Week.
Hash is a popular choice when you think of breakfast and potatoes, but why not take the opportunity to add in something green? Asparagus is in season now and is a perfect contrast to the rich, creamy texture of potato. Both potato and asparagus (along with so many other veggies) take very kindly to roasting; it brings out their natural sweetness and intensifies their flavors. For asparagus, I find it takes on an almost nutty flavor.
This dish is very forgiving in that it’s equally fabulous served warm or at room temperature. I love using mint here because it brightens up the whole dish. Goat cheese lends creamy texture and tangy flavor. You can even make this a one-and-done meal by serving it topped with poached eggs or a glossy, rich Hollandaise sauce. Or make it into a breakfast salad bowl by serving it on a bed of greens and then topping with eggs cooked any way you like.
What’s your favorite potato dish to serve for brunch?
- 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
- Preheat oven to 400F.
- 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.
- Toss the asparagus and garlic in with the potato and roast 10 minutes more.
- 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.
Take a look at what the #BrunchWeek bloggers are creating today!
BrunchWeek Beverages:
Apple Bourbon Bellini from Girl Abroad
Pineapple Citrus Smoothie from It Bakes Me Happy
Southern Spiked Mango Iced Tea from The Crumby Cupcake
BrunchWeek Egg Dishes:
Asparagus and Cheese Omelette from Gluten Free Crumbley
Cheddar Asparagus Mini Quiche from Amy’s Cooking Adventures
Goat Cheese and Asparagus Breakfast Souffle from Palatable Pastime
Prosciutto Eggs Cups from The Chef Next Door
BrunchWeek Breads, Grains, and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm
Apple Cinnamon Buns from Books n’ Cooks
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM
Apple Pie Bread from Cooking in Stilettos
Apricot Danishes from Sarcastic Cooking
Braided Apple Ginger Danish from The Spiffy Cookie
Bourbon Banana Waffles from Forking Up
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Easy Popovers with Honey Butter from Hardly A Goddess
Glazed Cinnamon Buns from That Skinny Chick Can Bake
Orange Sweet Rolls from From Gate to Plate
Strawberry Rhubarb Almond Rolls from Wholistic Woman
Ultimate Cheese Muffins from Jane’s Adventures in Dinner
BrunchWeek Main Dishes:
Asparagus, Egg, and Prosciutto Brunch Pizza from Love and Confections
Breakfast Empanadas from Jane’s Adventures in Dinner
Breakfast Loaded Tatertot Casserole from Big Bear’s Wife
Grilled PBJ with White Cheddar and Bacon from Nik Snacks
Monte Cristo Brunch Sliders from Sweet Beginnings
Steak and Eggs Oscar Style from The Redhead Baker
BrunchWeek Fruits, Vegetables, and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla
Asparagus Salad from Cookaholic Wife
Asparagus Caprese Salad from The Barbee Housewife
Bacon Cheddar Hash Brown Cups from Pink Cake Plate
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook
BrunchWeek Desserts:
Almond Banana Baklava from Nik Snacks
Chocolate Rose Truffles from Cooking with Carlee
Coffee Almond Fudge from Family Around the Table
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, ages 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #BrunchWeek posts or entry.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
This is a wonderful side dish, for brunch or anytime!
This is the perfect spring salad! Your crispy potatoes look fab! :)
I love that you added goat cheese to this salad! It looks so delicious.
I love the combination of asparagus and potatoes (especially with creamy goat cheese!). And that crispy sear on the potatoes is perfect, Faith. Brunch dish perfection in my book….