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Title: Rosemary Roasted Potatoes & Asparagus
Categories: Potatoes, Vegetables, Herbs
Yield: 4 servings
1/2 lb Fingerling potatoes; in 1"
- pieces
1/4 c Olive oil; divided
2 tb Minced fresh rosemary
+=OR=+
2 ts Dried rosemary; crushed
2 cl Garlic; minced
1 lb Fresh asparagus; trimmed
1/4 ts (ea) salt & fresh ground
- pepper
In a small bowl, combine the potatoes, 2 tablespoons
oil, rosemary and garlic; toss to coat. Transfer to a
greased 15" X 10" x 1" baking pan.
Roast at 400+|F/205+|C 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.
Trisha Kruse, Eagle, Idaho
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "Remember, not all 'upgrades" are an improvement." -- Dave Drum; 2017
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