This is a great brunch side dish or for Easter Sunday dinner.  We have it often in March and April as the asparagus is coming off the farms.  It’s a real celebration of springtime!

In a large roasting tin, toss cubed new potatoes, a drizzle of edible gardens Classic Balsamic Reduction, salt, pepper and edible gardens Extra Virgin Olive Oil.  Roast in oven at 250 for 20 mins.  Then add fresh asparagus cut into 2 inch pieces, toss in the hot potato balsamic mixture, and cook another 15 minutes.

Serve with an extra drizzle of edible gardens Classic Balsamic Reduction and enjoy!