Summary

Ingredients

• 1.2 kg sweet potato (s)
• 12 stalks asparagus, white
• 6 red pepper (s)

For the dressing:

• 8 tablespoon olive oil, the finest
• 0.5 ½ organic lemon (s), zest and juice
• 4 tablespoon sesame seeds
• For vegans, replace 1 teaspoon honey with syrup
• salt and pepper
• Olive oil for frying

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Instructions

1. Ideal as an accompaniment to pan-fried dishes, e.g. duck breast, beef, chicken. Can also be implemented for larger quantities.
2. Preheat the oven to 200 ° C top / bottom heat. No circulating air.
3. Peel the sweet potatoes and cut into approx. 3 cm large pieces. Mix with a little olive oil so that you get a fine layer of oil. Place on a baking sheet and bake in the oven for about 50 minutes on the middle shelf.
4. Peel the asparagus, green asparagus does not have to be peeled, and after 25 minutes add a little olive oil to the sweet potatoes. Mix the sweet potatoes briefly beforehand.
5. As soon as the asparagus comes to the sweet potatoes, add the sesame seeds and mix with the sweet potatoes and asparagus.
6. Cut the peppers into bite-sized pieces and add to the sweet potatoes and asparagus after approx. 35 minutes. Mix everything briefly again.
7. For the dressing, mix olive oil with lemon zest and juice as well as honey and season with salt and pepper. If you like, you can add some fresh chilli.
8. After 50 minutes, take everything out of the oven and place on a serving plate. Mix with the dressing and serve.
9. I`ve added a few sprinkles of the finest balsamic vinegar. Not just for the look.