MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rosemary Roasted Potatoes & Asparagus
 Categories: Potatoes, Vegetables, Herbs
      Yield: 4 servings
 
    1/2 lb Fingerling potatoes; in 1"
           - pieces
    1/4 c  Olive oil; divided
      2 tb Fresh rosemary; minced -OR-
      2 ts Dried rosemary; crushed
      2 cl Garlic; minced
      1 lb Fresh asparagus; trimmed
    1/4 ts (ea) salt & fresh ground
           - pepper
 
  In a small bowl, combine the potatoes, 2 tablespoons
  oil, rosemary and garlic; toss to coat. Transfer to a
  greased 15x10x1" baking pan.
  
  Roast at 400 F/205 C for 20 minutes, stirring once.
  
  Drizzle asparagus with remaining oil; add to the pan.
  Roast 15-20 minutes longer or until vegetables are
  tender, stirring occasionally. Sprinkle with salt and
  pepper.
  
  Recipe by Trisha Kruse, Eagle, Idaho
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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