Crispy Smashed Potatoes with Basil Pesto & Asparagus

_INGREDIENTS:

• ‍‍6 medium red potatoes (or 10 small)
• 1 bunch asparagus
• Olive oil
• Salt and pepper

_{TO SERVE:}

• Fresh basil leaves
• Shaved parmesan

_{INSTRUCTIONS:}

1. Wash the potatoes (no need to peel). Snap or cut off the woody ends of the asparagus and set the tender spears aside.
2. Bring a large pot of salted water to the boil. Add the woody asparagus ends and blanch for 1 minute. Remove with a slotted spoon and set aside for the pesto.
3. Add the potatoes to the same pot and boil for 25–30 minutes, until just tender. If the skins split, that's fine. Drain and allow to steam dry for 5–10 minutes.
4. Preheat the oven to 200°C. Transfer the potatoes to a baking tray and gently squash them with a masher or the back of a glass. Season with salt and pepper and drizzle generously with olive oil. Roast for 30–35 minutes, until golden and crispy.
5. Add the basil, blanched asparagus ends, garlic, pine nuts and parmesan to a blender or food processor. Blitz until combined. Slowly pour in the olive oil, then add the lemon juice. Season with salt and pepper and blitz again until smooth.
6. Heat a frying pan with a little olive oil. Sauté the asparagus spears for 2–3 minutes until just tender and bright green.
7. Arrange the crispy potatoes on a serving platter. Spoon over the pesto, scatter with the sautéed asparagus, shaved parmesan and fresh basil leaves. Serve with extra pesto on the side.