Roasted potato and asparagus and tarragon
Roast
Roasting
For some reason, I love tarragon in the spring. It is great in egg salad, but it is also perfect with those tender spring vegetables like asparagus and peas. For this dish, I paired it with asparagus and new potatoes that I oven roasted. The dish can be eaten warm, cold, or at room temperature (my favorite). Because it is so portable, it makes a great picnic or pool-side dish, which seems to be what I am craving more and more on these warm spring evenings. When we eat this at home, there is a bit of Jack Sprat and his wife going on: my son picks out the asparagus and eats the potatoes; my youngest daughter picks out the potatoes and eats the asparagus. But they both enjoyed the tarragon flavor, and my husband, oldest daughter and I love the entire combination.
Share:
0
17
0
Comments