Roasted New Potatoes and Asparagus

Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

- 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)

- 3 cloves garlic, sliced

- 1 tablespoon dried Italian seasoning, crushed between fingertips

- sea salt and fresh black pepper

- 1-2 tablespoons fresh basil or parsley, chopped

- fresh grated Parmesan cheese, for serving

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

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. Serve with Parmesan cheese.

Like us on Facebook!