Roasted Potatoes And Asparagus

Sleep is a daily reminder from God that we are not God. Once a day God sends us to bed like patients with a sickness. The sickness is a chronic tendency to think we are in control and that our work is indispensable. To cure us of this disease God turns us into helpless sacks of sand once a day. How humiliating to the self-made corporate executive that He has to give up all control and become as limp as a suckling infant every day.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	5	Servings

INGREDIENTS

2	lb	Fresh asparagus
1	T	Olive oil, divided
1 1/2	lb	Unpeeled round red potatoes
		thinly sliced 2 large
1/8	t	Salt
1/8	t	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 166 Calories From Fat: 50 Total Fat: 5.6g Cholesterol: 19.1mg Sodium: 789.9mg Potassium: 312.8mg Carbohydrates: 19.3g Fiber: 5g Sugar: <1g Protein: 11.3g