Monday, March 19, 2012

Roasted Asparagus and Potatoes

When I was a kid, I hated asparagus. But I'm positive it's because I had only ever tasted canned asparagus. Bleh. After I got married, I found this recipe and I decided to give them another try and now it's one of my very favorite side dishes!

   1/2      bunch of asparagus stalks
   3-4      new (red) potatoes, sliced
   1         tablespoon olive oil
              salt, to taste

1. Preheat your oven broiler 450 degrees.

2. Cut off the woody ends of your asparagus, and then cut them into segments about 2-3 inches long. Slice the potatoes evenly, about 1/4 inch thick. Toss them all in a medium mixing bowl.

3. Drizzle the olive oil over the vegetables, and sprinkle salt over the top. Stir to coat.

4. Place vegetables on a baking sheet in a single layer and broil for 7-10 minutes. Look for the potato skins to get a little bit wrinkly, and the vegetables to get little golden brown spots. Flip all of the vegetables and broil for another 7-10 minutes. (At least try to get all of the potato slices flipped. I sometimes just move the asparagus around a bit so they don't stick.) Serve immediately.

Serves 3-4.


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