- 1 large potato
- 1 sweet potato
- 1 garlic clove
- A thumb of ginger
- 1 chilli
- A handful of coriander
- 1 lime
- 40g peanut butter
- 50g tamari
- 200g asparagus
- ½ x 227g bean sprouts
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- Roasting tin
- Heavy-based frying pan or griddle pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potato and sweet potato and cut them into bite-size chunks. Scatter both types of potato into a roasting tin. Season with salt and pepper and drizzle over 1 tbsp olive oil. Slide the potatoes into the oven and roast for 35-40 mins, turning halfway, till golden and tender.
- 2.
Meanwhile, peel the garlic and ginger and finely grate both into a bowl. Finely chop the chilli, scraping out the seeds and pith for less heat, if you prefer, and finely chop the coriander stalks (save the leaves for later). Add the chilli and coriander to the bowl. Grate in the lime zest and squeeze in the juice. Add the peanut butter and tamari and stir well. Set aside.
- 3.
Snap the woody ends off the asparagus (if you bend the spears they will break at the right point). Pour 1 tbsp olive oil into a heavy frying pan or griddle and warm to a high heat. Add the asparagus to the hot pan and fry for 4-5 mins, turning once, till slightly charred on the outside.
- 4.
Divide the potatoes and asparagus between a couple of plates and drizzle over the satay sauce. Serve topped with the bean sprouts and coriander leaves.
