Yield: 6 Servings
|1 pounds||Small red potatoes|
|2 pounds||Asparagus; trimmed, lower2"peeled (opt)|
|1 tablespoon||Extra-virgin olive oil|
|1 tablespoon||Balsamic vinegar|
|Coarse kosher salt; to taste|
|Freshly ground black pepper; to taste|
~ --Preheat oven to 500F. - --Cut potatoes into ½" 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 pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. (My oven is large, so I used 1 big pan, and that worked fine.) Transfer vegetables to a platter and drizzle with vinegar and remaining1 ½ teaspoons oil. Sprinkle vegetables with salt and pepper.
NOTES : Serves 6 as a side dish. Per serving: 86 caloire,s 2 g. fat, 26 CFF. The May issue of GOURMET, my favorite, to which I have subscribed since '65, is all about "LIGHT AND LUXURIOUS" food. Really yummy stuff- I tried the following since my garden is yielding both asparagus and new potatoes at the moment. Posted on Kitmailbx by DDMmom@...
Recipe by: DDMmom@...
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 3, 1998