This Roasted Potato and Asparagus Medley is a great way to incorporate several different vegetables all in one dish. My taste-testers (three of my granddaughters) gave this recipe a thumbs up!
If you are looking for other recipes that include asparagus, check out our book, Eating Pure in a Processed Foods World®. You’ll find many more tasty recipes, including asparagus dipping sticks (page 42) and bacon wrapped asparagus (page 42). Now is a great time to enjoy this seasonal treat!
ROASTED POTATO AND ASPARAGUS MEDLEY
1/4 cup butter, melted
5 medium potatoes, cut in 1 inch chunks
3 cups sliced mushrooms
1 large onion, cut into wedges
1 pound asparagus, washed and trimmed
1-1/4 teaspoons salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Preheat oven to 400°F. In a large bowl combine potatoes, mushrooms and onions. Drizzle vegetables with melted butter.
Toss to coat and spread in an even layer on a rimmed baking sheet. Roast 20 minutes. Remove from oven, stir and add asparagus.
Continue roasting another 20 minutes or until slightly browned. Sprinkle with salt, pepper and cheese. Roast an additional 5 minutes until cheese is melted.
