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Ingredients
- 2 lb Fresh asparagus
- 1 Tbsp. Extra virgin olive oil, divided
- 1Â 1/2 lb Unpeeled round red potatoes, thinly sliced (2 large)
- 1/8 tsp Salt
- 1/8 tsp Coarsely grnd pepper
Directions
- Snap off tough ends of asparagus, and remove scales with a knife or possibly vegetable peeler, if you like. Combine asparagus and 1 tsp. oil in a bowl, and toss well to coat; set aside.
- Spread remaining 2 tsp. oil proportionately over the bottom of a 15- x 10- x 1-inch jellyroll pan. Arrange potato slices in a single layer in prepared pan, turning to coat.
- Bake at 400 deg for 28 min, turning potatoes after 18 min. Arrange asparagus in a single layer on top of potatoes. Bake an additional 10 min or possibly till potatoes are tender and browned and asparagus is crisp-tender. Sprinkle with salt and pepper.
- Yield: 5 servings (servingsize: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 5 servings | |
| Calories 138 | |
| Calories from Fat 26 | 19% |
| Total Fat 3.01g | 4% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 814mg | 23% |
| Total Carbs 25.4g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.17g | 2% |
| Protein 4.69g | 8% |
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