Asparagus and potato skewers

Asparagus and potato skewers

35 min. Active
55 min. Total
299 kcal per person
vegetarian, gluten-free
Nutritional value / person: Fat: 17 g, Carbohydrate: 25 g, Protein: 10 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • baking paper
  • Baking tray
  • Bowl
  • Oven mitts
  • Paring knife
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Skewers

500 g waxy potatoes
500 g green asparagus
1 ½ tbsp olive oil
¾ tsp salt
8 metal skewers

Dip

½ bunch flat-leaf parsley
200 g sour single cream
50 g grated Cheddar
2 pinch salt
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How it's done

The kids can help at the marked areas .

Skewers

500 g waxy potatoes
500 g green asparagus
1 ½ tbsp olive oil
¾ tsp salt

Cut the potatoes with their skins into approx. 2 cm pieces. Trim the woody bottom part from the asparagus, cut into approx. 4 cm pieces, place both in a bowl, add oil and salt, mix.

8 metal skewers

Thread the potatoes and asparagus alternately onto the skewers, place on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, leave to cool slightly.

Dip

½ bunch flat-leaf parsley
200 g sour single cream
50 g grated Cheddar
2 pinch salt

Finely chop the parsley, add it to a bowl with the sour single cream and cheddar, mix. Season the dip with salt, serve with the skewers.

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