I made this dish to go along with a large salad for a vegetarian meal. I like to have a hot dish to go along with a cold salad in the winter, and since I wasn’t in the mood for soup, I went for roasted vegetables. Asparagus is also a favorite of mine and I like to look for different ways to serve it and keep it healthy. I roasted the potatoes for a bit on their own first so that the asparagus didn’t get overly soft, while waiting on the potatoes to soften.
1 pound asparagus, cut into 1″ pieces
1 pound red potatoes cut into bite sized pieces
2 tablespoons extra virgin olive oil
1 tablespoon worschiresauce
2 garlic cloves, minced
fresh ground pepper and sea salt, to taste
Preheat the oven to 375F. On a baking sheet spread out the potatoes and toss them in the olive oil with the garlic, salt and pepper. Place in the oven and bake for 10 minutes. Remove from oven, flip the potatoes and stir in the asparagus and worschiresauce and return to the oven and roast for another 15 minutes. Serve hot.