Roasted Asparagus and Potatoes
1 1/2 pounds Vivaldi potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves of garlic, thinly sliced
4 teaspoons of dried rosemary
4 teaspoons of dried thyme
2 teaspoons kosher salt
1 bunch fresh TSFF asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste
Preheat oven to 425 degrees F.
In a large baking dish, toss the red potatoes with 1/2 the olive oil, all of the garlic, rosemary and thyme, and 1/2 of the kosher salt. Cover with aluminum foil.
Bake 20 minutes in the preheated oven.
Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F.
Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
"This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!"