Lemon Roasted Potatoes Asparagus (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
3 medium garlic cloves, finely chopped
03 -
1 lb fresh asparagus, chopped into 1-inch pieces
04 -
Zest and juice of 1 medium lemon
05 -
1/2 cup Parmesan cheese, shredded
06 -
2 tablespoons fresh parsley, chopped small
07 -
Salt and black pepper as needed
08 -
3 tablespoons butter (unsalted), melted
09 -
1.5 lbs baby potatoes, sliced in half
# Instructions:
01 -
Get your oven preheated to 400°F. Coat a big baking sheet with a bit of oil. Toss the potatoes in olive oil till everything gets a nice coat. Spread them out evenly and roast for 15 minutes.
02 -
Pull the potatoes out of the oven. Toss in the asparagus, melted butter, garlic, lemon zest, and juice. Add salt and pepper as you like. Mix well and spread them flat. Sprinkle Parmesan across the top.
03 -
Put the tray back in the oven for another 15 to 20 minutes. Check that the veggies are soft. Once done, sprinkle parsley over everything, serve warm, and dig in.
# Notes:
01 -
Keep leftovers in the fridge, and they’ll stay good for around 6 days.