| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Small red potatoes |
| 2 | lb | Asparagus; trimmed and bottom 2 inches of stalks peeled |
| 1 | tb | Extra-virgin olive oil |
| 1 | tb | Balsamic vinegar |
| Coarse kosher salt to taste | ||
| Freshly ground black pepper to taste |
INSTRUCTIONS
Preheat oven to 500°F. Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 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 crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 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 recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998
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