Serves 6 as a side dish.

INGREDIENTS

  • 1 pound small red potatoes
  • 2 pounds asparagus, trimmed and bottom 2 inches of stalks peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • coarse salt to taste
  • freshly ground black pepper to taste

    DIRECTIONS

    Preheat oven to 500°F.


    Cut potatoes into 1/2-inchpieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.