Recipe information
Yield
Serves 6 as a side dish
Ingredients
1 pound small red potatoes
2 pounds asparagus, trimmed and bottom 2 inches of stalks peeled
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
coarse salt to taste
freshly ground black pepper to taste
Preparation
Step 1
Preheat oven to 500°F.
Step 2
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.
Nutrition Per Serving
Each serving about 86 calories and 2 grams fat (26% calories from fat).
#### Nutritional analysis provided by Gourmet
