It is no secret to our followers on social media that we’re a little bit obsessed with balsamic vinegar, especially our Blackberry Balsamic Vinegar. It’s beautifully rich and tangy in flavour, and when added with other fresh and comforting ingredients, it pops. To make up this tasty dish of new potatoes with asparagus, you’ll need the following:
- Asparagus (approx. 250g)
- Potatoes (approx. 1kg – small cubes)
- Sunflower Oil (2tbsp)
- Blackberry Balsamic Vinegar (4tbsp)
- Sea Salt and Pepper (a pinch)
Method:
- Simply, add the salt, sunflower oil and blackberry balsamic vinegar to your roasting tin.
- Once all added, add in your potatoes and toss to coat fully. Pop this in the over for 20 minutes.
- After 20 minutes, add the asparagus with a drizzle more of sunflower oil. Toss once more then continue to cook for 15 minutes.
- Once this is cooked season with salt and pepper and if you’re feeling extra fiery, drizzle additional blackberry balsamic glaze.
What beverages would we recommend to partner with this dish?
Here at Wild Cornwall, we’re partial to an alcoholic beverage, in moderation of course. Whether that be a crisp, dry wine or one of our cocktail liqueurs. We’re fortunate in Cornwall to have some beautiful established wineries. Camel Valley, situated up the road, produces some wonderful wines, winning awards for both wine and sparkling wine. With asparagus, we’d always recommend either a crisp, refreshing white wine such as Camel Valley Bacchus Dry or a Camel Valley’s Chardonnay Brut, to add a bit of fizz.
If you’re majoring on the potatoes in this dish, you may want to leave the white wine in the cooler and find a corkscrew for the medium bodied reds. A Cotes du Rhone would suit perfectly. Fruity and spicy, this medium-bodied wine is fresh and snappy, packed full of flavour, this smooth wine is easy to drink served with or without food.
