It’s asparagus season! In my Chicken Asparagus Stirfry post I talked about how I used to think I hated asapargus, until I tried it. Now I’m slightly obsessed with it! The other day my husband said, “Asparagus is good and all…but we don’t have to have it ALL the time.” I responded with something about how it’s peak asparagus season and then went into the nutritional vale and how amazing it is for us. I won.
I think it’s fair to say I love asparagus. I have been cooking it so much lately, and never the same way twice. I love feeding my family in season fruits and vegetables! This side dish is fanfreakingtastic. Simple and divine. The oven roasted potatoes with the crisp asparagus all lightly coated with olive oil and rosemary, it practically melts in your mouth. Need I say more?
Rosemary Roasted Potatoes and Asparagus
Makes: 4 Servings
1/2 pound fingerling potatoes or baby red potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In a small bowl, combine the potatoes, 2 Tbsp. oil, rosemary and garlic; toss to coat. Transfer to a foil-lined, greased 15 in. x 10 in. x 1 in. baking pan. Roast at 400 degrees for 20 minutes, stirring once. Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Recipe from: Taste of Home
*Note: I served this with grilled pork chops but it would be amazing served with any kind of grilled meat!
For a printable scrapbooked version of this recipe, click here.
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