ROSEMARY ROASTED POTATOES AND ASPARAGUS

FOUND  https://www.tasteofhome.com/recipes/rosemary-roasted-potatoes-and-asparagus

MAKES: 4 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.

INGREDIENTS
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

DIRECTIONS
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.
Yield: 4 servings.

Originally published as Rosemary Roasted Potatoes and Asparagus in Taste of Home April/May 2012, p91