Fingerling potatoes cook quickly and have a wonderful creamy bite to them. The asparagus takes on a flavourful toasty crunch. Use half asparagus and half fiddleheads to mix things up.
1 large bunch asparagus, bottoms trimmed and peeled halfway
1 lb (450 g) fingerling potatoes (about 12 potatoes), cut in half
3 to 5 cloves garlic, unpeeled
3 Tbsp (45 mL) extra-virgin olive oil
1/2 tsp (2 mL) each sea salt and cracked black pepper
2 Tbsp (30 mL) Parmesan or Fontina cheese, grated
Arrange oven rack in top third of oven and preheat to 450 F (230 C). Place large baking sheet in oven while it heats.
Toss asparagus, fingerling potatoes, and garlic with oil, salt, and pepper. Remove hot baking sheet from oven. Working quickly and carefully, spread out vegetables. Roast, stirring occasionally, until potatoes are tender and asparagus is dark; 25 to 30 minutes.
Sprinkle with cheese and continue to roast until cheese melts; about 1 minute. Turn onto a platter and serve. Be sure to squeeze roasted garlic from papery skins and mash over potatoes.
Each serving contains: 182 calories; 6 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 17 g carbohydrates; 5 g fibre; 342 mg sodium
source: "Spring's Green Goodness", alive #331, May 2010
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