By Alicia Ghio
Asparagus is only in season for a few short weeks, so I try to take full advantage of this classic spring vegetable. It’s not only delicious; it’s also good for you. It’s a good source of folate, fiber, heart-healthy potassium and antioxidants. Plus, it’s low in calories.
We love roasted potatoes and we love roasted asparagus, so it only makes sense to put them together. Once roasted, I toss everything with some herbs and lemon zest for a burst of fresh flavor. The result is a comforting side dish that’s pretty enough to serve at a spring dinner party.
Roasted Asparagus + Potatoes
- 2 pounds fingerling potatoes, cut into 1-inch pieces
- ¼ cup olive oil
- 2 tablespoons minced fresh rosemary
- 2 garlic cloves, minced
- 1-½ pounds fresh asparagus, trimmed and cut into 2 inch pieces
- 1 tablespoon fresh chives, minced
- Zest of 1 lemon
- Salt + black pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- In a medium sized bowl, toss together the potatoes, 2 tablespoons olive oil, rosemary and garlic.
- Line a large rimmed baking sheet with foil. Transfer the potatoes to the baking sheet and place in oven for 20 minutes.
- In another medium sized bowl, toss the asparagus and remaining two tablespoons olive oil.
- Remove the baking sheet form the oven and add the asparagus to the pan. Place back into oven for 20 minutes.
- Transfer vegetables to a large serving bowl. Sprinkle on salt, black pepper, lemon zest and chives. Toss to coat. Serve.
Alicia Ghio is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients. She is the founder and author of the blog Local Food Rocks.