Thursday, April 16, 2009

Roasted New Potatoes and Asparagus

It is 6:00 and I have no idea what we are having for dinner? Does that sound familiar? Since we are leaving town, I do have some asparagus that needs to be cooked and after a quick search of the freezer found a couple of filets. But what could I do with the asparagus, other than the usual saute in olive oil and garlic? I teamed the asparagus with new potatoes and roasted them for a great compliment to the beef.

Roasted New Potatoes and Asparagus

8 small potatoes, cut into quarters
2 tablespoons olive oil
1/2 cup chopped onions
2 cloves of garlic, minced
1 bunch of asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
2 sprigs thyme
2 tablespoons lemon juice
Parmesan cheese, grated
Kosher salt
Freshly ground black pepper

Preheat oven to 450 degrees F.

Place the potatoes, onions and garlic on a baking dish and drizzle with 2 tablespoons olive oil. Season with salt and pepper and toss to coat. Bake in the oven for 15 minutes, stirring after 15 minutes.

Add the asparagus to the potato mixture, drizzle with olive oil and season with salt and pepper. Bake for 10 - 15 minutes, or until the asparagus is tender-crisp.

Remove the vegetables from the oven and add the lemon juice. Toss and top with Parmesan cheese. Yield: 4 servings


  1. Looks perfect! Ron and I are getting simplistic in our tastes! All the Tuscan infuence.