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Roasted red potatoes and asparagus
1-1˝ pounds small red potatoes (or about 10 to 15)
2 bunches asparagus (preferably small and thin)
1 large yellow onion
1 to 2 cloves garlic
˝ cup extra virgin olive oil
4 tablespoons butter (˝ stick)
˝ teaspoon dried oregano
˝ teaspoon dried basil
fine sea salt
freshly ground black pepper
Preheat oven to 500° F.
Wash but do not peel potatoes. Cut potatoes into quarters, and place in baking pan. I usually use a medium to large size aluminum foil baking pan.
Peel onion, slice in half, and then cut halves into eights. Coarsely chop the garlic cloves. Combine the onion and garlic with the potato in the baking pan. Sprinkle oregano and basil evenly over the mixture. Add salt and pepper to taste. Drizzle the olive oil over the vegetables, then place the pan in the oven.
Cook until the potatoes are tender to the fork (about 15 minutes, maybe a little longer). Take pan out of the oven. Turn the potatoes and onions. Trim the woody ends from the asparagus. Arrange the asparagus evenly on top of the potatoes. Cut the butter into pats and place atop the asparagus. Put the pan back into the oven and bake for another 7-10 minutes, until the asparagus is cooked but still crunchy. Turn and spoon pan juices on top and serve.
Fast, simple and tasty, but it’ll make your pee smell funny for a couple of hours if, like me, you have the “asparagus enzyme.”
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