Roasted potatoes and asparagus
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh asparagus |
| 1 | tablespoon | Olive oil, divided |
| 1½ | pounds | Unpeeled round red potatoes, thinly sliced (2 large) |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Coarsely ground pepper |
Directions
Snap off tough ends of asparagus, and remove scales with a knife or vegetable peeler, if desired. Combine asparagus and 1 teaspoon oil in a bowl, and toss well to coat; set aside.
Spread remaining 2 teaspoons oil evenly over the bottom of a 15- x 10- x 1-inch jellyroll pan. Arrange potato slices in a single layer in prepared pan, turning to coat.
Bake at 400 deg for 28 minutes, turning potatoes after 18 minutes. Arrange asparagus in a single layer on top of potatoes. Bake an additional 10 minutes or until potatoes are tender and browned and asparagus is crisp-tender. Sprinkle with salt and pepper. Yield: 5 servings (serving size: 1 cup).
Per serving: 127 Calories; 3g Fat (20% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 61mg Sodium Recipe by: Cooking Light, May/June 1993, page 76 Posted to MC-Recipe Digest V1 #408 by igor@... on Jan 28, 1997.