Thursday, April 16, 2009

Roasted Potatoes with Asparagus

To me, spring vegetables = asparagus. But since it's still a bit early for really really perfect asparagus (the kind that's so delicious you want to eat it raw, steamed, broiled, grilled...really anyway you can get it), this is a great way to softened their pre-season flavor with some buttery Yukon Gold potatoes potatoes and a bit of cheese.

Roasted Potatoes with Asparagus
recipe adapted from Gourmet April 2008
Pictures by Caroline

Makes 4-6 servings

1 bunch asparagus, trimmed and cut into 1-inch pieces
6 small Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese
  1. Preheat oven to 450°F.
  2. Toss together asparagus, potatoes, oil, and salt and pepper in a large shallow baking pan, spreading evenly.
  3. Roast, stirring once, 20 minutes, or until potatoes are tender.
  4. Remove from oven and sprinkle with cheese.

1 comment:

Jessie said...

Honestly, your pictures look much better than the dish I prepared last night. It might have something to do with the cheese. I did not have any fresh parmesan, so I used the pedestrian substitute. It tasted pretty good, though.

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