Roasted Potatoes and Asparagus with Dallandaise Sauce

In my pantry today:

  • 1 large baking potato
  • 1 lb asparagus
  • 1/2 c moong dal
  • 1/2 medium onion
  • 2 tsp safflower oil
  • 1 tbsp butter
  • 1/2 c half and half
  • 2.25 tsp Greek seasoning
  • 2.5 tsp garlic powder
  • 1 tsp hot red chili powder
  • 1/2 tsp salt
  • 1/8 tsp pepper

The fridge determined that today was asparagus’ day; you don’t commit to the purchase of asparagus without committing to preparing it within a day or so — she is too fine a lady to be kept waiting with the other rabble.

Peel and dice that bigass potato; cut into 1/4″ fan-shaped wedges and toss with 1.5 tsp safflower oil, that onion you cubed, 1.5 tsp Greek seasoning, 1/2 tsp garlic and 3/4 tsp hot red chili powder. Arrange in a gently overlapping, covered layer in a baking dish and put in a 400° oven for 45 minutes. At that point, uncover the pan and add asparagus tossed with 1/2 tsp each safflower oil and Greek seasoning. Fan it out along the top of the taters and put back in the oven for 10-14m, depending on how green you like yours.

In the time between potatoes going in and asparagus going on top of it, make your delicious dallandaise! Boil dal for 20-30m, drain and add back to the pot with butter and 1 tsp garlic. Mush it all together, adding half and half as you go. Dash 1/4 tsp each: Greek seasoning and hot red chili powder (which is being used instead of paprika, as that is a spice without much harumph). If you’d like it a little thinner, add more half and half or unsweetened almond milk.

Serve the potatoes and asparagus hot from the oven smothered in the dallandaise. It was conceived as an idea to add protein to the roasted items so as to make a more complete meal… and it delivered unanticipated WIN. I will be making variations of this again. 5 damn spoons!

 

 

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