Pre-heat the oven to 425°F, gas mark 7, 220°C (200°C fan-assisted)
Line a large baking tray with parchment paper, or a silicone baking mat.
To hasselback the potatoes, lay them, one at a time, into the bowl of a wooden spoon and, using a sharp knife, make slits across the width at 3mm intervals, cutting ¾ of the way through so that the potatoes stay intact at the base – the spoon should help prevent you from cutting all the way through the potato.
Place the potatoes onto the prepared baking sheet, drizzle over 2 tbsp. oil and massage it in thoroughly before seasoning with salt and cracked black pepper. Roll over in the oil, ensure that each potato has its cut side facing upwards then place the tray into the preheated oven and roast for 45 minutes, turning the tray around after 20 minutes to ensure even cooking.
Using a vegetable peeler, working with one stalk at a time, lay the asparagus flat on a work surface use a sharp vegetable peeler to peel the lower half of the asparagus, in one peel straight down, turn the stalk as needed to peel it all the way around to remove the outer layer, (this process exposes the lighter green and white part of the stems under the peel). Place in a large mixing bowl with the vine tomatoes, the remaining 1 tbsp. oil, season with sea salt and cracked black pepper then mix gently until everything is well combined and coated in oil and seasonings.
Once the potatoes have been in the oven for 45 minutes, remove the tray and add the asparagus and tomatoes before returning it to the oven for a further 15 minutes, turning the tray around halfway through.
Remove the tray from the oven, then either serve straight to the table or tip the contents into a serving dish, drizzling generously with pesto before serving.
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