Lemon Roasted Potatoes Asparagus (Print Version)
# Ingredients:
01 -
1 1/2 lbs baby potatoes, halved
02 -
1 tablespoon olive oil
03 -
1 lb fresh asparagus, cut into 1-inch pieces
04 -
3 tablespoons unsalted butter, melted
05 -
3 medium cloves garlic, minced
06 -
Zest and juice from 1 medium lemon
07 -
Salt and pepper to taste
08 -
1/2 cup grated Parmesan cheese
09 -
2 tablespoons minced fresh parsley
# Instructions:
01 -
Preheat oven to 400°F. Lightly grease a large sheet pan and toss potatoes with olive oil until evenly coated. Arrange potatoes in an even layer and roast at 400°F for 15 minutes.
02 -
Remove potatoes from oven and add asparagus, melted butter, garlic, lemon zest, juice, and salt and pepper to taste. Toss until evenly coated. Arrange in a single layer and sprinkle Parmesan cheese on top.
03 -
Continue roasting potatoes and asparagus at 400°F for an additional 15-20 minutes, until they are tender. Top with parsley, serve warm, and enjoy.
# Notes:
01 -
Store potatoes and asparagus in the refrigerator for up to 6 days.