A gorgeous appetizer that is full on flavor! Perfectly roasted potatoes, crispy green onions and caramelized asparagus go perfectly dipped in the green goddess dressing.
- Baking sheet
Green Goddess Dressing:
- 1/2 cup parsley, chopped roughly
- 2 anchovy fillets
- 2 tsp garlic, minced
- 2 Tbsp tarragon, minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 Tbsp fresh lemon juice
- 3 to 4 Tbsp half-and-half (10%) cream
- (To taste) salt and pepper
- 1.5 lbs Little Potatoes, halved
- 1 bunch asparagus
- 1 bunch scallions
- To coat olive oil or avocado oil
- (To taste) kosher salt and freshly ground pepper
- (For garnish) grape tomatoes
Mix the Green Goddess Dip ingredients together in a blender adding in 3 to 4 tablespoons of cream at the end until you reach desired thickness. Place in a serving bowl and refrigerate until ready to serve.
Preheat oven to 425 °F.
Toss little potatoes onto a rimmed baking sheet and toss with olive oil and salt and pepper to taste. Place in the oven and bake for 10 minutes.
Place scallions and asparagus on another rimmed baking sheet and toss with avocado oil (or olive oil) and salt and pepper to taste. After the potatoes have cooked for 10 minutes add the asparagus and scallions. Let bake for 20 minutes, or until crispy and caramelized. Toss potatoes after 20 minutes of baking time to evenly roast.
Serve the vegetables hot or room temperature with the green goddess dip. Garnish with cherry tomato halves if desired.