Contributed by Sade Phillips
Potatoes and Asparagus
3 large red potatoes, scrubbed and diced into bite-sized pieces
2 TBSP. olive oil
3/4 tsp. Sea Salt
1 tsp. dried rosemary
1/4 tsp. black pepper
1/2 of a large yellow onion, sliced
2 cloves garlic, minced
10 oz. baby asparagus spears, fresh or frozen and thawed, cut into 2-inch pieces
1/4 C. pine nuts or almonds
1/3 C. parmesan cheese
Combine potatoes, olive oil, salt, rosemary, pepper, onions, and garlic in a bowl. Toss to coat. Spread mixture evenly on a cookie sheet and bake at 450 degrees for 15 to 18 min. Add the asparagus, pine nuts, and Parmesan cheese, if desired. Mix and return to oven for an additional 10 min.
3 large red potatoes, scrubbed and diced into bite-sized pieces
2 TBSP. olive oil
3/4 tsp. Sea Salt
1 tsp. dried rosemary
1/4 tsp. black pepper
1/2 of a large yellow onion, sliced
2 cloves garlic, minced
10 oz. baby asparagus spears, fresh or frozen and thawed, cut into 2-inch pieces
1/4 C. pine nuts or almonds
1/3 C. parmesan cheese
Combine potatoes, olive oil, salt, rosemary, pepper, onions, and garlic in a bowl. Toss to coat. Spread mixture evenly on a cookie sheet and bake at 450 degrees for 15 to 18 min. Add the asparagus, pine nuts, and Parmesan cheese, if desired. Mix and return to oven for an additional 10 min.
No comments:
Post a Comment