Green Meal

Crispy Spring Potatoes with Asparagus, Jammy Eggs & Lemon Dill Cream

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Crispy Spring Potatoes with Asparagus, Jammy Eggs & Lemon Dill Cream

Lunch

Dinner

Golden crispy smashed potatoes meet tender asparagus, jammy eggs, and tangy pickled radishes. Finished with a creamy lemon-dill dressing and roasted cashews for crunch, this Nordic-inspired spring dish is fresh, vibrant, and deeply satisfying.

👥

Serves

2-3

⏱️

Time

55 min

☁️

CO2e

Potatoes ≈ 0.2–0.3 kg CO2e per kg

Let's cook it

Ingredients

For the tray:

1.5 lbs waxy potatoes (Yukon Gold or similar)
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2–3 tbsp olive or rapeseed oil
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9 oz asparagus, trimmed
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Salt & black pepper
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For the pickled radish:

7 oz radishes, thinly sliced
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1 tsp sugar
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1 lemon, juiced
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Pinch of salt
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For the eggs & topping:

4 eggs
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1 tbsp capers
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1/3 cup roasted cashews (Greenster touch)
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For the dressing:

Zest of 1 lemon
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1 ½ tbsp Dijon mustard
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2 tbsp extra virgin olive oil
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2 tbsp red wine vinegar
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1/2 cup sour cream or yogurt
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1/2 cup mayonnaise
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1 small garlic clove, grated
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Small bunch fresh dill, chopped

For the tray:

750 g waxy potatoes
‍
2–3 tbsp olive or rapeseed oil
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250 g asparagus, trimmed
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Salt & black pepper
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For the pickled radish:

200 g radishes, thinly sliced
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1 tsp sugar
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1 lemon, juiced
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Pinch of salt
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For the eggs & topping:

4 eggs
‍
1 tbsp capers
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50 g roasted cashews
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For the dressing:

Zest of 1 lemon
‍
1 ½ tbsp Dijon mustard
‍
2 tbsp extra virgin olive oil
‍
2 tbsp red wine vinegar
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100 g sour cream or yogurt
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100 g mayonnaise
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1 garlic clove, grated
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Small bunch dill, chopped

🗒️ Ingredients

Steps

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Boil potatoes in salted water for 10–12 minutes until tender. Drain and let steam dry.
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Preheat oven to 200°C / 400°F. Heat an oiled tray.
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Place potatoes on tray and gently smash them. Drizzle with oil, season, and roast for 40–45 minutes until crispy.
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Add asparagus to the tray for the last 10 minutes.
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Mix radishes with sugar, lemon juice, and salt. Let pickle for 15 minutes.
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Boil eggs for 6 minutes, then cool in cold water and peel.
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Whisk all dressing ingredients until smooth.
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Plate potatoes and asparagus. Drizzle with dressing.
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Top with halved eggs, pickled radish, capers, roasted cashews, and fresh dill.