Ingredients

Serves 6 as a side dish

　　1 pound small red potatoes

　　2 pounds asparagus, trimmed and bottom 2 inches of stalks peeled

　　1 tablespoon extra-virgin olive oil

　　1 tablespoon balsamic vinegar

　　coarse salt to taste

　　freshly ground black pepper to taste

　　

Step 1

Preheat oven to 500°F.

　　

Step 2

Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.

　　

Nutrition Per Serving

Each serving about 86 calories and 2 grams fat (26% calories from fat).

　　#### Nutritional analysis provided by Gourmet