Preheat oven to 220° Celsius (430°F). Wash the potatoes and cut them unpeeled into cubes. Mix the potato cubes with 1.5 tbsp olive oil, 1 tsp paprika powder, 1 small tsp cumin, a dash of salt and a tsp herbes of Provence. Next add 2-3 tbsp of breadcrumbs.
Put the potatoes on a baking sheet and bake for about 25 minutes at 430°F till golden brown and crispy. Turn them half way. In addition, I slice a lemon and roast the lemon slices alongside the potatoes on the same baking sheet.
Meanwhile bring a big pan of water to a boil. Add 1 tbsp cane sugar, a dash of salt and 1 tsp of lemon juice.
Peel the asparagus and cut the hard ends.
As soon as the water boils, add asparagus and let the stalks cook for about 12-15 minutes 8up to the thickness of the stalks). The asparagus should be supple, but not slushy.
Melt 30 g of margarine in a pan. Add 2/3 cups breadcrumbs and roast the golden brown. Lightly season the roasted breadcrumbs with salt.
Melt 25 g additional margarine in a pan. Wash and chop some parsley.
Place the cooked asparagus on two plates, add potatoes and roasted lemon slices. Coat asparagus with breadcrums, drizzle with melted margerine and garnish with parsley. Enjoy!
