Roasted asparagus and turnips

by Tom Hunt

One of three dairy-based dishes made for less than £10

Turnips are a forgotten gem and delicious roasted. What better way to serve them than with roasted asparagus: sweet, savoury and full of flavour. This dish is delicious served with some thick yoghurt, seasoned with salt, pepper and extra virgin olive oil, alongside a big slice of San Simon tortilla. Part of my mission to create three dishes based on high quality dairy products, all for less than £10—read about it here


1 bunch of asparagus
2-3 turnips with tops, washed
4 heaped tbsp thick yoghurt 


Preheat the oven to 180C

Soak the turnip leaves and stems in water. Wash the turnip root and cut into wedges. Toss the wedges in light olive oil and season with salt and pepper. Place in the oven and roast for 35 mins.

Remove the tough ends of the asparagus, being careful to cut off the minimum necessary. Add the spears to the roasting tray and turn with the turnips. Roast for another 10 mins.

Meanwhile shred the turnip leaves. When you remove the vegetables from the oven, turn the leaves into them, allowing the leaves to wilt. Check the seasoning and serve.

Recipe: Tom Hunt