Spring Smashed Potatoes with Vegan Pesto and Asparagus

1. Boil the potatoes until tender

2. Preheat the oven to 200°C (400°F)

3. Drain and let the potatoes cool slightly

4. Place the potatoes on a baking sheet and gently smash each one

5. Drizzle with olive oil and sprinkle with sea salt

6. Bake until crispy and golden

7. Steam the asparagus until tender

8. Top the potatoes with vegan pesto, parsley, and tahini

9. Serve with steamed asparagus on the side

Tips

1. Customize the toppings to your preference