One of my friends mentioned this recipe from Allrecipes.com and I immediately knew I was going to try it. I love potatoes and I love asparagus and I love them both roasted…so roasting them together was definitely going to be delicious – not to mention the color was going to be great!
To Grumpy this was “ok” but to me it was awesome! I think his reaction was because of the herbs that were mixed in the dish. I did cut them down quite a bit knowing he might not care for the “herbiness” of the recipe. However, I just couldn’t get enough. As a matter of fact, I had leftovers for two days all to mysel! :o)
What really made this dish special to me was one of the Grad students brought in some tomato chutney for me that he had made (Thanks Rajiv!) and I topped the leftovers off with the chutney – delish! I don’t have the chutney recipe, but I will get Rajiv to do this for me one day (I hope!) so I can blog about it.
1-1/2 pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
1 teaspoons dried rosemary
1 teaspoons dried thyme
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
sea salt to taste
ground black pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
Bake 25 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 5 minutes, or until the potatoes are tender.
Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes. Season with pepper to serve.