28 June 2010

Roasted asparagus and potatoes with thyme

Asparagus is the hot veggie of the season - we are getting bundles of it in our produce box. The first week I made asparagus pesto and last week I roasted the bunch. It was a light and tasty summer lunch.
Serves 4 as a side dish

1 bunch of asparagus with stem ends snapped off
2 yukon potatoes, peeled and cubed
2 tsps of fresh thyme
Salt to taste
Freshly ground black pepper
1 tsp crushed red pepper
1 tbsp olive oil
  1. Preheat oven to 400 deg.
  2. Cut asparagus into inch long pieces.
  3. In a baking dish large enough to hold potatoes and asparagus in a single layer, add all ingredients and roast in the oven for 25 mins.
  4. After 25 mins stir the mix and check potatoes for doneness. If still very firm, then leave it in the oven for another 10 mins.

No comments: