Ingredients
1/2 pound fingerling potatoes, cut into 1-inch pieces1/4 cup olive oil, divided2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed2 garlic cloves, minced1 pound fresh asparagus, trimmed1/4 teaspoon salt1/4 teaspoon freshly ground pepper
Preparation
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
