Asparagus Garlic Mashed Potatoes
There are a few vegetables in this world that if I was told I could never eat ever again I would probably cry. For a select few I would definitely throw a temper tantrum. Asparagus heads up that list for me, and not just alphabetically. I firmly believe most things can be made better by adding asparagus. And mashed potatoes are certainly not exempt.
For dinner this evening I whipped up a little culinary delight.
Asparagus Garlic Mashed Potatoes
Ingredients:
1 pound fingerling potatoes, diced
1 Tablespoon olive oil
1 clove garlic, minced
2 medium sized shallots, thinly sliced
1/2 pound asparagus, chopped into 1/2" pieces
1/4 cup water
2 Tablespoons Earth Balance butter
1/4 cup almond milk
1 Tablespoon fresh tarragon leaves
Fresh cracked pepper
Rosemary Salt
Instructions:
1. Dice and boil potatoes, add a pinch of Rosemary Salt
2. In a pan lightly sauté garlic, shallots, and asparagus with a pinch or two or Rosemary Salt
3. Caramelize pan by adding water to pan. Stir well, then reduce heat. Cover and allow water to boil down while steaming the asparagus.
4. Drain potatoes and mash well, adding almond milk and butter substitute.
5. Mix in asparagus mixture (straining out any remaining water).
6. Add tarragon and fresh cracked pepper to taste.
7. Adjust almond milk and butter substitute to achieve desired consistency.
8. Serve warm.
Serves: 4-6
Cooking tip:
Rosemary Salt adds just a hint a rosemary flavor. To make rosemary salt combine 2 parts sea salt with 1 part dried rosemary. Use in everything.
--Amanda Luthy
Eric on February 11, 2009 at 06:01 AM
Interesting. Asparagus never really impressed me much until I got a chance to eat spargel (white asparagus) from Germany. Tastes about the same but doesn't have the rough aftertaste.
Elizabeth on February 11, 2009 at 08:50 AM
I'm with you on the Asparagus, although it always tastes best in the early Spring. These potatoes sound delicious, I will definitely give this recipe a try. Thanks.
Elizabeth on February 11, 2009 at 08:50 AM
I'm with you on the Asparagus, although it always tastes best in the early Spring. These potatoes sound delicious, I will definitely give this recipe a try. Thanks.
Elizabeth on February 11, 2009 at 08:50 AM
I'm with you on the Asparagus, although it always tastes best in the early Spring. These potatoes sound delicious, I will definitely give this recipe a try. Thanks.
Amanda Luthy on February 11, 2009 at 09:34 AM
I've never taken the opportunity to cook with white asparagus. I may have to give it a try. When I do, I assure you, a recipe will follow.
Linda Higgins on April 15, 2009 at 06:53 PM
What is almond milk?
Amanda Luthy on April 16, 2009 at 08:01 AM
Almond milk is similar to Soy milk--made from ground almonds it's a healthy alternative to milk, and contains no lactose or cholesterol. It's also my favorite animal milk substitute. Though, if you're not interested in cooking vegan, you can always just use regular milk. :)
herbal toothpaste on May 13, 2010 at 06:51 AM
The potato originated in Peru and has been cultivated since 8000 years ago in South America and it was important food of the Incas who developed advanced techniques for storing. In the fourth century the Spanish conquistadors brought it to Europe and sold in 1573 and potato in Seville. In 1900 he became one of the main food of the world. However, in the old world passed through fears and doubts in some places because it is attributed to be the cause of many evils from leprosy to lust.
kamagra Gel on November 09, 2010 at 07:50 AM
It is a good idea when you dislike one of the ingredients. You can add other ingredients that they can hide the flavor of things that you don't like.
kamagra on November 10, 2010 at 12:16 PM
Let me share this recipe of Oven Roasted Red Potatoes and Asparagus
Ingredients
* 1 1/2 pounds red potatoes, cut into chunks
* 2 tablespoons extra virgin olive oil
* 8 cloves garlic, thinly sliced
* 4 teaspoons dried rosemary
* 4 teaspoons dried thyme
* 2 teaspoons kosher salt
* 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
* ground black pepper to taste
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
3. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
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