Wednesday, May 5, 2010

Roasted Fingerling Potatoes and Asparagus

Roasted Fingerling Potatoes and Asparagus
from Good Things Catered

2 pounds fingerling potatoes, washed and dried
1.5 pounds trimmed asparagus, washed and trimmed
1 tablespoon olive oil
kosher salt and pepper
2 tablespoons butter, diced
2 cloves garlic, chopped

Preheat oven to 450 degrees.  Toss potatoes in olive oil and put into a large roasting pan.  Sprinkle with kosher salt and pepper and place in oven to bake for 20 minutes, tossing occasionally.  Remove from oven, add asparagus, butter and garlic cloves, toss to combine and add more salt and pepper if needed.  Place back into oven to bake until asparagus is tender and potatoes are roasted through, about 15 minutes.  Remove from oven, toss to combine and place into serving bowl.   Serve immediately.


{cooks note}

This dish is a great compliment to lot's of spring and summer dishes.  I made this to go along with barbequed salmon.  I did not use a roasting pan.  I used a white oven proof dish I had that is close to the size of a 9x13.

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