Asparagus Salad with Roasted Potatoes, Parmesan and Lemon Zest

Ingredients

• 600 g new potatoes (cooked)
• 500 g Green Asparagus
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• a handful of basil
• 0.5 untreated lemon
• 40 g grated Parmesan

Instructions

1. 1.

   Preheat the oven to 200°C with fan and top heat.

2. 2.

   Cut the potatoes in half or into thick slices. Peel the lower third of the asparagus and cut each spear into thirds or halves. Spread both on a baking tray, drizzle with oil, season with salt and pepper, and roast for about 20 minutes until golden brown.

3. 3.

   Rinse the basil, pluck the leaves, pat dry, and roughly chop. Zest the lemon and squeeze out the juice. Mix the zest and juice with the basil, then combine with the roasted vegetables and adjust seasoning.

4. 4.

   Sprinkle grated parmesan on top before serving.