- 5
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Ingredients
- 2 pounds fresh asparagus
- 1 T. olive oil, divided
- 1 1/2 lbs. unpeeled round red potatoes, thinly sliced
- 2 about 2 large
- 1/8 t. salt
- 1/8 t. coarsely ground pepper
Preparation
Step 1
Snap off tough ends of asparagus. Combine asparagus and 1 t. oil in a bowl, and toss well to coat; set aside.
Spread remaining 2 t. oil evenly over bottom of 15X10 pan. Arrange potato slices in a single layer in pan, turning to coat.
Bake 400* 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.
cal; 148, fat 3.1, carbs 26.7, sodium 79