| 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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