I thought that maybe I should tell you about the sides that I served with my yummy Meat Loaf – Roasted Asparagus and Smashed Potatoes. These barely count as recipes since I have no idea what the measurements are, but here’s what I do in case you’re in need of some inspiration! I love this asparagus recipe because it has very simple ingredients and takes almost no time at all, but still has interesting flavor. And these potatoes are my favorite for at home – yukon golds are so creamy without much butter or any cream, so you can get away with using chicken stock for moisture and keep these super-healthy.
1 bunch asparagus
Salt & pepper
Preheat the oven to 500.
Trim asparagus spears by gently bending each one and allowing them to snap at the natural point close to the end. Place in one layer in a shallow baking pan (or baking sheet coated with foil). Drizzle with olive oil and season with salt and pepper, and roll around to fully coat.
Roast for 8-10 minutes, depending on thickness of asparagus, shaking pan once in the middle of cooking. Asparagus should be tender but not soggy when finished. After removing from the oven, drizzle with balsamic vinegar and toss one more time to coat. Serve immediately.
Yukon gold potatoes, skin on
Salt & pepper
Cut potatoes into approximately 1/2-1 inch chunks, and place in an empty pot. Cover with cold water and bring to a boil on the stove top. When the potatoes are cooked (they can be pierced easily with a fork and start to fall apart when pierced), drain in a collander and return to the hot pot.
Add 1-2 tablespoons of butter (depending on the size of your batch) and a splash of chicken stock to get started. Smash with a potato masher, adding additional stock as needed to get desired consistency. Season with salt and pepper to taste.
Potatoes will stay hot covered in the pot for approximately 15 minutes if needed.