Roasted Asparagus and Potatoes with Sesame Breadcrumbs and Burrata.
Ingredients
- 1/2 cup extra virgin olive oil
- 2 pounds baby potatoes, halved
- salt and pepper
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 tablespoon lemon zest
- 1 cup chopped fresh herbs – basil, dill, and parsley
- 2 tablespoons fresh chopped chives
- chili flakes (to taste)
- 8 ounces burrata cheese, at room temperature
- 4 tablespoons salted butter
- 1 1/2 cups Panko breadcrumbs
- 1/3 cup sesame seeds
- 1-2 cloves garlic, chopped
- 1 bunch asparagus, chopped into 2 inch pieces
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Instructions
- 1. Preheat the oven to 450° F.
- 2. On a baking sheet, toss together 2 tablespoons olive oil, the potatoes, salt, and pepper. Bake for 25 minutes. Add the asparagus, garlic, and oregano, toss, and continue roasting for another 20 minutes, until crisp.
- 3. At the same time, make the crumbs. On a baking sheet, toss the butter, Panko, sesame seeds, and garlic. Season with salt. Bake for 8 minutes, until toasted.
- 4. In a small bowl, combine the remaining olive oil, lemon zest, chopped herbs (basil, parsley, and dill), chives, and lemon zest. Season with salt, pepper, and chili flakes.
- 5. Remove the potatoes from the oven and scoop onto a serving plate. Break the burrata over the potatoes. Spoon over the herb oil. Add the breadcrumbs. We love these warm. Add sea salt. Enjoy!
Source
Original recipe: View Original
