Asparagus and Red Potatoes Recipe

Farmers Markets are opening in many locations this weekend. Locally grown asparagus should be easy to find. Garden centers are filling up with fresh herbs like rosemary. I have both of these growing in my yard . The recipe below is a quick, easy and healthy way to incorporate some of these seasonal favorites.
Rosemary Roasted Potatoes and Asparagus

1/2 lb red potatoes, cut into 1" pieces
1/4 cup olive oil
2 tbsp minced fresh rosemary or 2 tsp. dried rosemary, crushed
2 garlic cloves
1 lb. fresh asparagus, trimmed and cut in 2 to 3 inch pieces
1/4 tsp. salt (optional)
1/4 freshly ground pepper

1. In a small bowl, combine the potatoes, 2 Tbsp oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10 in x 1 in baking pan. Roast at 400 for 20 minutes, stirring once.

2.  Drizzle asparagus with remaining oil. Add to pan. Roast 15-20 minutes longer
until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

From Mary S, RD, LD