Lemon Potatoes & Asparagus (Print Version)
# Ingredients:
01 -
1 pound asparagus, chopped into bite-sized chunks
02 -
1 and a half pounds of small potatoes, sliced into halves
03 -
1 tablespoon of olive oil
04 -
3 tablespoons of melted butter (unsalted)
05 -
Juice and zest from one lemon
06 -
3 garlic cloves, finely chopped
07 -
Salt and pepper, adjust as you like
08 -
Half a cup of Parmesan cheese, shredded
09 -
2 tablespoons of fresh parsley, chopped
# Instructions:
01 -
Set your oven to 400°F and grease a big baking tray lightly. Coat potato halves with olive oil and lay them out on the tray. Bake at 400°F for about 15 minutes.
02 -
Take the tray out of the oven and toss the roasted potatoes with the asparagus, melted butter, garlic, lemon juice, zest, and a pinch of salt and pepper. Spread all of it out evenly, then sprinkle Parmesan cheese right on top.
03 -
Pop the tray back in the oven and bake everything for another 15 to 20 minutes, till the veggies are perfectly soft. Sprinkle parsley on top, serve warm, and dig in!
# Notes:
01 -
Keep leftovers in the fridge. They'll stay fresh for up to six days.