The simpler the better but no compromise on flavor. For that a tray bake is the answer. Place everything on a metal tray, toss in olive oil and season – in this case baby asparagus, artichoke hearts and new potatoes. Peas and herby goat’s cheese are added afterwards as they wouldn’t do so well in the oven.
Pre-heat oven to 350 degrees
12 oz. new potatoes – quartered
8 oz. baby asparagus – use the top two thirds of the stem and cut that in half
1 x 14 oz. can of artichoke hearts – drained and quartered
3 tbs. olive oil
Salt and freshly ground black pepper
4. oz. frozen peas
1 – 2 oz. herbed goat’s cheese – cut into little pieces
Place potatoes, asparagus and artichoke hearts on a metal baking tray. Pour over the olive oil, season and toss well.
Cook in oven for 30 minutes.
5 minutes before the veg. are cooked, boil the peas.
Remove tray from oven, sprinkle over the peas and dot with goat’s cheese.