Instructions: Preheat oven to 500F. - -Cut potatoes into 1/2" pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven, switching pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. (My oven is large, so I used 1 big pan, and that worked fine.) Transfer vegetables to a platter and drizzle with vinegar and remaining1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.

NOTES : Serves 6 as a side dish.

since 65, is all about "LIGHT AND LUXURIOUS" food. Really yummy stuff- I tried the following since my garden is yielding both asparagus and new potatoes at the moment.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.