2. Wash the small buttered potatoes thoroughly and halve or quarter them depending on their size.
3. Toss the potato pieces with 2 tablespoons of olive oil and 1 teaspoon of coarse sea salt in a bowl.
4. Spread the seasoned potatoes evenly on the prepared baking sheet and roast in the oven on the second rack from the top for 30-35 minutes.
5. Meanwhile, clean the green asparagus, remove the woody ends, and cut into approximately 4 cm long pieces. Halve thicker stalks lengthwise, if desired.
6. Wash and halve the cherry tomatoes.
7. Toss the asparagus and tomatoes in a bowl with 1 tablespoon of olive oil, ½ teaspoon of sea salt, pepper, and chili flakes, if desired.
8. After about 20 minutes, push the potatoes to one side. Arrange the asparagus and tomatoes on the other half of the baking sheet and continue cooking together for another 10-15 minutes.
9. In the meantime, crumble the feta cheese and finely chop the dill.
🔟 Shortly before the end of the baking time, about 2-3 minutes before, sprinkle the crumbled feta cheese over the vegetables.
1. For the pesto, wash the herbs, shake them dry, and roughly chop them. Combine all pesto ingredients except the water in a tall bowl and puree with an immersion blender.
1. 2. Gradually add water until the pesto reaches the desired consistency. Season with ½ teaspoon salt and a little pepper.
1️⃣3️⃣ To serve, sprinkle the oven-baked vegetables with freshly chopped dill, drizzle with a little olive oil if desired, and serve with the herb-avocado pesto.
