Roasted Asparagus And Potatoes Young
| 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)
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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