Recipe - Roasted Asparagus And Potatoes

1 pound Small red potatoes
2 pound Asparagus; trimmed and
bottom 2 inches of stalks
peeled
1 tablespoon Extravirgin olive oil
1 tablespoon Balsamic vinegar
Coarse kosher salt to taste
Freshly ground black pepper
to taste

Preheat oven to 500°F.

Cut potatoes into 1/2inch pieces and in a large bowl toss potatoes and
asparagus gently with 1 One half 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 crisptender and pale golden. Transfer vegetables to a platter and
drizzle with vinegar and remaining 1 One half 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 recipeludigest by Sandy sandysno@pctech.net on Feb 26, 1998