moon on a leash

ROASTED ASPARAGUS & FINGERLING POTATOES WITH ROSEMARY INFUSED OLIVE OIL

This is a great recipe to pair with the ALASKAN SALMON BAKE from 2 weeks ago.

PREP TIME: 10 MIN        COOK TIME: 30-40 MIN     

READY IN: 40-50 MIN     SERVINGS: 4

INGREDIENTS

• 2 tablespoons rosemary, minced
• 1/4 cup Extra Virgin Olive Oil
• 1 pound asparagus, trimmed
• 1/2 pound fingerling potatoes, scrubbed and cut into 1-inch pieces
• 1/4 teaspoon Iodized Sea Salt
• Freshly ground black pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. In a saucepan, heat rosemary in olive oil over medium-low heat until fragrant and sizzling. Remove from heat and let steep for 20 minutes.

3. Strain olive oil, reserving rosemary, and toss potatoes in 2 tablespoons of olive oil in a large bowl. Transfer potatoes to a roasting pan and roast for 20-30 minutes, until they are slightly browned and yield to a knife but still resistant.

4. Toss asparagus in remaining olive oil and add to potatoes.

5. Roast for another 8-10 minutes (less if asparagus are very thin), turning frequently, until potatoes are golden and asparagus are tender.

6. Season to taste with iodized sea salt and fresh ground pepper.

HAPPY EATING :)