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Roasted Asparagus & New Potatoes




Source of Recipe


magnolia lane at rc and Shanny, from Rural Missourian


List of Ingredients




1 pound small red potatoes
2 pounds fresh asparagus, cleaned & trimmed
1 tbsp. olive oil
1 tbsp. balsamic vinegar
coarse salt & black pepper to taste

Recipe



Cut potatoes into 1/2" pieces and toss with asparagus & 1½ tsp. of the olive oil until well coated.

Spread on cookie sheet or in shallow pans and roast at 450° 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 to taste.