Roasted asparagus and potatoes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small red potatoes |
| 2 | pounds | Asparagus; trimmed and bottom 2 inches of stalks peeled |
| 1 | tablespoon | Extra-virgin olive oil |
| 1 | tablespoon | Balsamic vinegar |
| Coarse kosher salt to taste | ||
| Freshly ground black pepper to taste | ||
Directions
Preheat oven to 500°F.
Cut potatoes into ½-inch pieces and in a large bowl toss potatoes and asparagus gently with 1½ teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 ½ teaspoons oil. Sprinkle vegetables with salt and pepper.
Serves 6 as a side dish.
Each serving about 86 calories and 2 grams fat (26% calories from fat).
Gourmet May 1996 Sugar & Spice; Mary Ann Young, Pittsford VT Posted to recipelu-digest by Sandy <sandysno@...> on Feb 26, 1998