Recipe - Roasted Potatoes And Asparagus

2 pound Fresh asparagus
1 tablespoon Olive oil, divided
1 One half pound Unpeeled round red potatoes,
thinly cut or sliced up (2 large)
1/8 teaspoon Salt
1/8 teaspoon Coarsely ground pepper

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
1inch 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
crisptender. 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 MCRecipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.