500 g small red potatoes 1 lb
1 kg asparagus, sliced 2 lb
45 ml olive oil 3 tbsp
25 ml balsamic vinegar 2 tbsp
salt & pepper to taste
Cut potatoes into 1/2 inch (1 cm) slices. In a large bowl; toss potatoes and asparagus gently with 2 tablespoons (25 ml) oil until well coated. Spread vegetables in greased large shallow baking pan. Roast in preheated 450 F (230 C) oven 15 to 20 minutes or until tender-crisp and pale golden. Transfer vegetables to platter and drizzle with vinegar and remaining 1 tablespoon (15 ml) oil. Sprinkle vegetables with salt and pepper.
Serves 4