| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 5 | Servings | |
INGREDIENTS
| 2 | lb | Fresh asparagus |
| 1 | tb | Olive oil, divided |
| 1 1/2 | lb | Unpeeled round red potatoes, thinly sliced (2 large) |
| 1/8 | ts | Salt |
| 1/8 | ts | Coarsely ground pepper |
INSTRUCTIONS
Snap off tough ends of asparagus, and remove scales with a knife or vegetable peeler, if desired. Combine asparagus and 1 teaspoon oil in a bowl, and toss well to coat; set aside. Spread remaining 2 teaspoons oil evenly over the bottom of a 15- x 10- x 1-inch jellyroll pan. Arrange potato slices in a single layer in prepared pan, turning to coat. Bake at 400 deg for 28 minutes, turning potatoes after 18 minutes. Arrange asparagus in a single layer on top of potatoes. Bake an additional 10 minutes or until potatoes are tender and browned and asparagus is crisp-tender. Sprinkle with salt and pepper. Yield: 5 servings (serving size: 1 cup). Per serving: 127 Calories; 3g Fat (20% calories from fat); 4g Protein; 23g Carbohydrate; 0mg Cholesterol; 61mg Sodium Recipe by: Cooking Light, May/June 1993, page 76 Posted to MC-Recipe Digest V1 #408 by igor@digex.net on Jan 28, 1997.
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