Roasted Asparagus And Potatoes
| 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 | T | Extra-virgin olive oil |
| 1 | T | Balsamic vinegar |
| Coarse kosher salt to taste | ||
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
1998 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,
A Message from our Provider:
“Jesus: Gateway to the supernatural”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 570
Calories From Fat: 96
Total Fat: 10.8g
Cholesterol: 63.5mg
Sodium: 3589.7mg
Potassium: 2011mg
Carbohydrates: 81.8g
Fiber: 21.9g
Sugar: 6.7g
Protein: 45.1g