Roasted asparagus and chorizo

Preheat the oven to 200 ° C.

Wrap each potato in a piece of aluminum foil, place on a baking sheet covered with parchment paper and puff for approx. 1 hour in the oven.

Meanwhile cut the stems and a small piece of the underside of the fennel tubers. Remove the leaves and cut the fennel into pieces.

Cut the onion into pieces. Halve the peppers, remove the seeds and cut the flesh into strips.

Break the bottom of the asparagus and cut the asparagus into 3 slanted pieces. Cut the zucchini into pieces of 2 cm and cut the chorizo ​​into slices of ½ cm.

After 35 minutes, remove the baking sheet from the oven and place the vegetables and chorizo ​​in the potatoes.

Sprinkle the vegetables and chorizo ​​with the oil, sprinkle with salt and salt and scoop.

Roast in about 25 minutes until golden brown and cooked. Spoon halfway.

Cut the dill coarsely. Mix 2/3 of the dill with the crème fraîche. Season with pepper and salt.

Scoop the vegetables with chorizo ​​on a bowl and scoop the rest of the dill through.

Cut the roasted potatoes in length and scoop out the crème fraîche with dill. Serve with the grilled vegetables.