| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
5 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh asparagus |
| 1 |
tb |
Olive oil, divided |
| 1 1/2 |
lb |
Unpeeled round red potatoes, thinly sliced (2 large) |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Coarsely ground pepper |
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 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@digex.net on Jan 28, 1997.
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