Instructions: Easy, beautiful and delicious - what more could you want? The original recipe called for small fingerling potatoes, which can be hard to find. Yukon Gold or Yellow Finn potatoes work just as well, as do small red potatoes.

Kalamata olives - the Greek black ones - can be found in most supermarkets, but French oil-cured picholine olives are also excellent in this recipe.

2 pounds fingerling potatoes, scrubbed and halved lengthwise (may substitute other, slightly larger, potatoes, quartered lengthwise)

3 tablespoons extra-virgin olive oil (divided)

Salt and freshly ground black pepper to taste 1 pound asparagus, ends trimmed (about 16 spears)

1 cup cherry tomatoes, whole
1/4 cup pitted Kalamata olives
2 teaspoons fresh thyme or 1 teaspoon dried Sour cream (optional)

Preheat the oven to 400 degrees.

In a large bowl, toss the potatoes with 1 tablespoon of the oil and season generously with salt and pepper to taste. Spread the potatoes in an even layer on a rimmed baking sheet and roast, without stirring, for 15 minutes.

Meanwhile, in the same bowl, toss the asparagus with 1 tablespoon oil. Add to the partially roasted potatoes; roast for 15 minutes longer.

In the same bowl, toss the remaining 1 tablespoon oil with the tomatoes, olives and thyme. Add the tomato mixture to the partially roasted potatoes and asparagus and roast until the tomatoes soften, about 5 more minutes. Season with salt and pepper to taste. Serve hot, with a dollop of sour cream, if desired.

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