Salisbury Steaks with Roasted Asparagus & Potato Wedges

Ingredients

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Mushrooms

  White, raw

  ⅝ lb or 283g

• Garlic

  Raw

  2 clove or 6g

• Russet potatoes

  Flesh and skin, raw

  1 potato large or 369g

• Asparagus

  Raw

  20 spear, medium or 320g

• Onions

  Raw

  ½ medium or 55g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

Directions

1. Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes lengthwise into 1-inch-thick wedges. Peel and small dice the onion. Peel and finely chop the garlic. Cut the mushrooms into bite-sized pieces. Snap off and discard the tough, woody stem ends of the asparagus.
2. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the spice blend; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish, leaving the oven on. Wipe off the sheet pan.
3. While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, remaining spice blend and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
4. While the potatoes continue to roast, add the ground lamb and beef and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four 1-inch-thick patties. In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate; set aside in a warm place, leaving any browned bits (or fond) in the pan.
5. Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomato paste; cook, stirring constantly, 1 to 2 minutes, or until dark red. Add the demi-glace, flour and 1 ¼ cups of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Add the cooked patties; cook, spooning the gravy over the patties, 2 to 3 minutes, or until well coated and heated through. Transfer to a serving dish.
6. Place the asparagus and remaining garlic on the sheet pan used to roast the potatoes. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 4 to 6 minutes, or until the asparagus is bright green and slightly tender. Transfer to the serving dish of roasted potatoes. Serve with the finished patties and gravy. Enjoy!

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