Description
Crispy roasted baby potatoes and tender asparagus finished with garlic and lemon, creating a delightful side or light main dish.
Ingredients
Scale
- 1.5 lb (700 g) baby potatoes, halved or quartered
- 1 lb (450 g) asparagus, trimmed to 1-2 inch lengths
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 tbsp unsalted butter
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley and/or chives, finely chopped
- Optional: 1-2 tbsp grated Parmesan or toasted pine nuts for garnish
Instructions
- Preheat the oven to 425°F (220°C). Toss halved potatoes with 2 tbsp olive oil, a generous pinch of salt, and pepper. Spread them cut-side down in a large ovenproof skillet. Roast until golden and tender, about 20-25 minutes.
- While potatoes roast, trim asparagus and prepare garlic, lemon, and herbs.
- When potatoes are nearly done, heat the skillet over medium-high heat and add the remaining 1 tbsp olive oil and butter. Add sliced garlic and sauté 30-60 seconds until fragrant and pale golden.
- Add asparagus to the skillet, tossing to coat in garlic oil. Sear for 2-3 minutes until bright green with slight char, then move the pan to the oven for 4-6 minutes.
- Remove from oven. Zest the lemon over the vegetables, then squeeze lemon juice and toss in chopped herbs. Adjust salt and pepper to taste.
- Let the pan rest 2 minutes before serving to marry flavors.
Notes
For the best result, use a heavy ovenproof skillet for even heating. Add fresh lemon zest and herbs after reheating if making ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg