Spuds with Asparagus + Edamame
This recipe was brought to you by Kate Taylor, Andrew’s Mum.
Mum is a poet, a traveller, a learner, an explorer, a comedian, and a gifted cook. Mum loves nothing more than a big gathering of all her favourite people around a table that’s never quite big enough, despite multiple upgrades over the years!
When mum cooks, everyone goes home happy and well-fed.
- 750g (261/2 oz) potatoes, peeled and cut into 2cm pieces
- 2 or 3 cloves garlic, crushed (or more if you love it!)
- 500g (171/2 oz) fresh asparagus, trimmed and cut into 4cm pieces
- 200g (7 oz) fresh or frozen edamame (without pods)
- 1/4 cup of lemon juice
- 1 teaspoon of grated lemon zest
- 1/4 cup chopped parsley
- 1/2 cup nutritional yeast
Preheat the oven to 180°C (356°F).
Place the potatoes on a tray lined with baking paper and bake for 20-25 minutes.
Add the garlic and mix, distributing it evenly among the potatoes. Return to the oven for another 20-25 minutes or until the potatoes are golden brown. While the potatoes are baking, make the topping.
In a large pan on medium high heat, fry the asparagus in a tablespoon of water for two minutes. Transfer to a large bowl and set aside.
Add the edamame to the pan with 2 tablespoons of water and fry, stirring occasionally, until tender (approximately 3 minutes). Drain and add the edamame to the asparagus.
Once the potatoes are cooked, add to the asparagus and edamame and stir through the lemon juice, zest, parsley and nutritional yeast. Serve topped with extra nutritional yeast if you like!