Roasted potatoes and asparagus

5 Servings

Ingredients

Quantity Ingredient
2 pounds Fresh asparagus
1 tablespoon Olive oil, divided
1½ pounds Unpeeled round red potatoes, thinly sliced (2 large)
⅛ teaspoon Salt
⅛ teaspoon Coarsely ground pepper

Directions

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@... on Jan 28, 1997.

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