White Asparagus with Passion Fruit Dressing and Curry Potatoes

Ingredients

• 2 kg white asparagus
• 1 kg smaller new potatoes
• 5 tbsp olive oil
• 1 tbsp curry powder
• Salt
• Pepper
• 2 tbsp honey
• 1 Organic Orange
• 2 passion fruits
• 1 tsp Dijon mustard
• 2 tbsp white balsamic vinegar
• 2 Spring Onions

Instructions

1. 1.

   Peel, wash and trim the woody ends of the asparagus. Wash the potatoes thoroughly and cut them in half or quarters depending on size. Toss with 2 tbsp oil, curry powder, salt, and pepper and spread on a baking sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 35 minutes until golden brown, turning occasionally.

2. 2.

   Meanwhile cook the asparagus in boiling salted water with 1 tbsp honey for 10–12 minutes over low heat so it remains slightly firm.

3. 3.

   For the dressing peel the orange hot, grate dry, zest and juice. Halve the passion fruits, scoop out the pulp, place in a bowl and whisk together with orange juice, zest, remaining honey, mustard, vinegar, remaining oil, salt, and pepper.

4. 4.

   Drain the asparagus well and place it in a shallow dish. Cover with the dressing and let rest for 10 minutes.

5. 5.

   Meanwhile trim the spring onions, wash and slice into rings. Sprinkle the asparagus with the spring onions and serve alongside the potatoes.