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CATEGORY CUISINE TAG YIELD
Grains Greek Asparagus, Beans/greek 6 Servings

INGREDIENTS

1 lb Small red potatoes
2 lb Asparagus, trimmed
lower2"peeled opt
1 T Extra-virgin olive oil
1 T Balsamic vinegar
Coarse kosher salt, to taste
Freshly ground black pepper
to taste

INSTRUCTIONS

~ --Preheat oven to 500F. - --Cut potatoes into 1/2" 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 pans halfway
through roasting, 15 minutes or until crisp-tender 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 1/2 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 stuffI 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 MC-Recipe Digest
by "Mega-bytes" <mega-bytes@email.msn.com>  on Apr 3, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 89
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 10.6mg
Sodium: 597.3mg
Potassium: 264.8mg
Carbohydrates: 12.5g
Fiber: 3.3g
Sugar: <1g
Protein: 7.2g


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