| 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 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
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 stuff- I
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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