Roast beef with roast potatoes and asparagus vinaigrette

Name: Roast beef with roast potatoes and asparagus vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g baby potatoes; 2 Onions; 400 g green asparagus; 6 TABLESPOONS Grape seed oil; 100 ml Vegetable stock (from the glass); 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp pink berries; 2 TABLESPOONS Oil; 2 stem(s) Tarragon; 7-10 Tbsp a few stalks of chives; 200 g Roast beef cold cuts

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g baby potatoes
2 Onions
400 g green asparagus
6 TABLESPOONS Grape seed oil
100 ml Vegetable stock (from the glass)
5 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp pink berries
2 TABLESPOONS Oil
2 stem(s) Tarragon
7-10 Tbsp a few stalks of chives
200 g Roast beef cold cuts

Directions

1
Wash the potatoes and cook them in boiling water for about 20 minutes. Then rinse with cold water, peel and leave to rest. For the vinaigrette, peel and finely dice the onions. Wash the asparagus, peel the lower ends, cut off the woody ends. Cut the asparagus into very small pieces.
2
Heat grape seed oil. Fry the onions and asparagus until transparent. Add stock, simmer for 2 minutes. Season with vinegar, salt, pepper, sugar and pink berries. Heat oil in a pan. Fry the potatoes for about 8 minutes while turning. Season with salt and pepper. Meanwhile wash and chop the herbs and stir into the vinaigrette. Arrange roast beef and potatoes on a plate.
3
Heat oil in a pan. Fry the potatoes for about 8 minutes while turning. Season with salt and pepper. Meanwhile wash and chop the herbs and stir into the vinaigrette. Arrange roast beef and potatoes on a plate. Serve with the vinaigrette