When asparagus is roasted it’s strong, earthy flavor becomes even more intense. That’s why the mild flavor of new potatoes are the perfect counterpoint. The tender, pungent asparagus plays off their dense creaminess to create a balancing act between flavors and textures that is wildly delicious.
Granted, the asparagus cooks way down, if you don’t like asparagus well done then this is not the recipe for you. The secret is to slice the potatoes fairly small so they cook quickly. Seasoned with an Italian seasoning mix, olive oil, garlic and plenty of salt and pepper, it’s just enough to bring out all the natural flavors of the vegetables without overwhelming them.
A sprinkle of fresh basil to finish along with Parmesan cheese adds a pop of freshness and a welcome hit of saltiness that makes this a Spring-time favorite in my house!
- Preheat oven to 400 degrees F. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables.
- Grease a roasting pan, casserole dish or sheet pan. Roast vegetables about 35-45 minutes until potatoes are tender. Garnish with fresh herbs. Serve with Parmesan cheese.
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.