I
ngredients
1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces
1-2 pounds new potatoes, cut in half or thirds (the larger ones)
olive oil
3 cloves garlic, sliced
1 tablespoon dried Italian seasoning, crushed between fingertips
sea or kosher salt and fresh black pepper
1-2 tablespoons fresh basil or parsley
Instructions
- Preheat oven to 400 degrees F. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables.
- Grease a roasting pan, casserole dish or sheet pan. Roast vegetables about 35-45 minutes until potatoes are tender. Garnish with fresh herbs.
