Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Move the potatoes to one side of the dish before you add the asparagus so the spears can cook in a single, even layer.
Ingredients[]
- 2 teaspoons olive oil, divided
- 1/4 teaspoon sea salt, divided
- 1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed red pepper
- 6 small red potatoes (about 3/4 pound), quartered
- Cooking spray
- 2 tablespoons grated fresh Parmesan cheese
- 1 teaspoon minced garlic, divided
- 1/2 pound asparagus spears
Directions[]
- Preheat oven to 450°.
- Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in a 11 x 7-inch baking dish coated with cooking spray.
- Bake at 450° for 20 minutes, stirring occasionally.
- Stir in cheese and 1/2 teaspoon garlic, and asparagus.
- Add asparagus mixture to dish.
- Bake 10 minutes or until asparagus is crisp-tender.
Yield: 2 servings