Ingredients

The following ingredients have 4 Servings
  • 15 to 20 new potatoes, halved ((if the potatoes are really tiny, use more and leave them whole))
  • 1 medium bunch (about 15 spears) asparagus
  • 5 cloves garlic, crushed and then thinly sliced ((crushing first helps the flavor spread around better!))
  • 1/2 tsp red pepper flakes
  • 2 tbsp rosemary ((finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp))
  • Dash of ground black pepper
  • Salt to taste
  • 1 tbsp extra virgin olive oil

Instruction

  • Preheat the oven to 425 degrees F.
  • In a small bowl, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Set aside while you prep the veggies.
  • Toss the potatoes in half the herb-garlic mixture (you can do this in a bowl or by placing the potatoes and the herb-garlic mixture in a plastic bag and shaking it until the herbs have coated the potatoes). Spread in a single layer on a baking sheet. Bake for 20 minutes.
  • Toss the asparagus in the remaining herb-garlic mixture, in the same bowl or plastic bag you used for the potatoes.
  • Remove the baking sheet from the oven, toss in the asparagus and give the potatoes a stir with the spatula. Place the baking sheet back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown.
  • Serve hot or at room temperature.