Recipe - Roasted Asparagus And Potatoes Young

1 pound Small red potatoes
2 pound Asparagus; trimmed,
lower2"peeled (opt)
1 tablespoon Extravirgin olive oil
1 tablespoon Balsamic vinegar
Coarse kosher salt; to taste
Freshly ground black pepper;
to taste

~ Preheat oven to 500F. Cut potatoes into 1/2" 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 pans halfway through roasting, 15
minutes or until crisptender 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 One half 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@aol.com

Recipe by: DDMmom@aol.com

Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 3, 1998