Thursday, March 12, 2009

Dining al fresco!

Cook about 3 minute on one side then flip.

Once dark brown, remove from skillet.

Roasted baby red potatoes: In a medium size mixing bowl, combine potatoes with 2 tbsp olive oil, 2 tsp thyme, 1/2 tsp garlic powder, 1/2 onion powder, 1 tsp salt, 1/2 tsp black pepper.  Preheat oven to 375 degrees. Remove potatoes from the bowl and reserve the seasoned oil for the asparagus. Put in a roasting pan, roast potatoes for 45 minutes or until cooked.
Roasted Asparagus: Trim asparagus one inch off the bottom.   Put asparagus in bowl with seasoned oil(used for potatoes).  Toss to coat.  Arrange in single layer on cookie sheet.  When the potatoes have eight minutes left to cook, put asparagus in oven to cook for the remaining 8 minutes.

Serve blackened fish with roasted baby potatoes and roasted asparagas for a relaxing dinner in the warm almost spring sunshine! Add a dash of Symmetry Sauce's Mango Habanero hot sauce for some extreme heat with just the right amount of sweet!
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1 comment:

Christine said...

This looks gorgeous and delicious! I love roasted asparagus.