Asparagus and New Potatoes with Dill from Lighter, Quicker, Better: Cooking for the Way We Eat Today
Both these spring vegetables are usually boiled in water, a technique that works fine, but once you try them roasted, you’ll never go back. Roasting seems to intensify the flavor of the asparagus....
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
Ingredients
- ¾ pound asparagus, trimmed and cut into 1-inch diagonal pieces
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped dill
- 1 pound small red or white new potatoes, scrubbed and halved or quartered
- 1 tablespoon extra virgin olive oil
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