Ingredients
1 ½ lb red potatoes, cut into chunks
1 bunch fresh asparagus , trimmed and cut into 1 inch pieces
2 tbsp extra virgin olive oil
8 cloves garlic, thinly sliced
4 tsp dried rosemary
4 tsp dried thyme
2 tsp kosher salt
ground black pepper, to taste
Preparation
Preheat oven to 425 degrees F.
In a large baking dish, toss the red potatoes with ½ of the olive oil, garlic, rosemary, thyme, and ½ of the kosher salt.
Cover with aluminum foil.
Bake for 20 minutes in the preheated oven.
Mix in the asparagus, remaining olive oil, and remaining salt.
Cover. Continue cooking for 15 minutes, or until the potatoes are tender. Increase the oven temperature to 450 degrees.
Remove foil, and continue cooking for 5 to 10 minutes, until potatoes are lightly browned.
Season with pepper to serve.
