Spanish-Style Potatoes And Asparagus - cooking recipe

Ingredients

1 2/3 lbs new potatoes, scrubbed, halved if large
3 None bay leaves
2 sprigs thyme
1 1/2 tbsp olive oil
2 None red peppers
1 lb asparagus, trimmed
3 tbsp extra virgin olive oil
2 tbsp mayonnaise
1 tbsp sherry vinegar
1/2 tsp salt
None None Smoked paprika, for sprinkling

Preparation

Preheat the oven to 400\u00b0F. Line a shallow baking dish with parchment paper. Place potatoes, bay leaves and thyme in dish. Season potatoes and drizzle with olive oil. Bake for 50 mins, turning potatoes several times.
Grill red peppers over a gas flame, on the grill or under the broiler, until blackened. Transfer to a plate, cover with plastic wrap. When cool, peel away blackened skin. Slice peppers in half, remove cores and seeds (reserve any juices); cut into strips.
Cook asparagus in a wide saucepan of gently boiling, salted water for 3-5 mins. Drain and refresh with cold water until they feel cool. Drain, then pat dry with paper towels.
Whisk 2 tbsp extra virgin olive oil, mayonnaise, sherry vinegar and the salt in a small bowl. Whisk in any red pepper juices.
When potatoes are cooked, warm pepper and asparagus in a large skillet in 1 tbsp extra virgin olive oil; season.
Drizzle potatoes with a little dressing. Top with asparagus and red pepper strips; drizzle with more dressing. Sprinkle paprika over the top and serve.