Roasted Potatoes And Asparagus

Recipe Ingredients

2 lbs	908g / 32oz	Fresh asparagus
1 tablespoon	15ml	Olive oil - divided
1 1/2 lbs	681g / 24oz	Unpeeled round red potatoes - thinly sliced
		(2 large)
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Coarsely ground pepper

Recipe Instructions

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 400F 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).

Source:
Cooking Light, May/June 1993, page 76

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