Roasted Asparagus And Fingerling Potatoes Recipes

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OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

CRISPY-SKIN KING SALMON WITH ROASTED ASPARAGUS, FINGERLING POTATOES, AND HOLLANDAISE SAUCE



Crispy-Skin King Salmon with Roasted Asparagus, Fingerling Potatoes, and Hollandaise Sauce image

Categories     Fish     Potato     Dinner     Salmon     Asparagus     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For the potatoes:
1 pound fingerling potatoes
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
For the asparagus:
1 bunch asparagus, trimmed
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
For the hollandaise sauce:
1 cup white wine vinegar
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons whole peppercorns
3 large egg yolks
1 cup clarified butter
For the salmon:
4 (6- to 8-ounce) center-cut salmon fillets
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Juice of two lemons
Equipment:
2 large baking sheets

Steps:

  • Roast the potatoes:
  • Preheat the oven to 400°F.
  • On a large baking sheet, toss together the potatoes, oil, salt, and pepper. Roast in the oven until tender. Remove from the oven and let cool. Once the potatoes are cool enough to handle, cut them into thin slices.
  • Meanwhile, roast the asparagus:
  • On a large baking sheet, toss together the asparagus, oil, salt, and pepper. Squeeze the lemon juice over the asparagus then roast in the oven until tender, about 5 minutes. Leave the oven on.
  • Make the hollandaise:
  • In a small saucepan over moderate heat, combine the vinegar, tarragon, and peppercorns and bring to a simmer. Continue simmering until reduced to about 1 tablespoon. Strain the vinegar through a fine-mesh sieve.
  • Set a metal bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Add the egg yolks and vinegar reduction and cook, whisking constantly so the eggs don't scramble, until the yolks are fluffy and light in color. Add the clarified butter in a slow steady stream, whisking constantly. Remove the hollandaise sauce from the heat and cover to keep warm.
  • Cook the salmon:
  • Season both sides of the salmon fillets with salt and pepper.
  • In a large sauté pan over moderate heat, warm the olive oil until hot but not smoking. Add the salmon, skin side down, and sear until golden brown. Flip the salmon over, sear for about 10 seconds, then immediately flip the salmon over again so that the skin is facing down. Transfer the salmon to the oven to finish cooking for about 5 minutes. Squeeze the lemon juice over the salmon.
  • To serve:
  • Place a salmon fillet in the center of each of 4 plates. Arrange the potatoes and asparagus beside the salmon and drizzle the asparagus with the hollandaise.

ROASTED FINGERLING POTATOES WITH ASPARAGUS & GREEN BEANS RECIPE - (4.3/5)



Roasted Fingerling Potatoes with Asparagus & Green Beans Recipe - (4.3/5) image

Provided by Mrs_imUnLawson

Number Of Ingredients 5

12 fingerling potatoes
Handful asparagus spears, woody ends trimmed
Handful green beans, ends trimmed
1 to 2 tablespoons olive oil
Sea salt and fresh cracked pepper, to taste

Steps:

  • Preheat the oven to 400°F. Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4 to 5 minutes or until the veggies are tender but still a bit crisp. Enjoy.

ROAST RED POTATOES AND ASPARAGUS - WW 4 PTS



Roast Red Potatoes and Asparagus - Ww 4 Pts image

The easiest, most delicious roast red potatoes and asparagus. 4 Weight Watchers points, modified from a Real Simple recipe.

Provided by Sophaholic

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 lb new potato (cut in half or quarters)
3 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 garlic clove, chopped
1 lb asparagus, trimmed

Steps:

  • Heat oven to 400°F
  • Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 tsp salt and pepper, garlic and toss.
  • Roast for 30 minutes, shaking the pan once.
  • Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss. Roast until the asparagus is tender, 12-15 minutes.
  • Recipe modifications:.
  • I mixed the oil, s&p, garlic (used two tsp Christopher Ranch chopped garlic, but not everyone loves garlic like me), potatoes and (and then asparagus, separately) in a bowl and put them in the pan. I prepare my asparagus by holding each stem at both ends, and bending it until it snaps. It snaps off at just the right length. I believe it took about 5-10 minutes longer to roast the asparagus than the recipe called for, so keep an eye on yours. After I added the asparagus, I scraped out the seasoning mix and drizzled it onto the potatoes and asparagus before returning the pan to the oven.

Nutrition Facts : Calories 203.3, Fat 10.5, SaturatedFat 1.5, Sodium 459.1, Carbohydrate 24.8, Fiber 4.8, Sugar 2.4, Protein 5.1

ROASTED POTATOES AND ASPARAGUS WITH PARMESAN



Roasted Potatoes and Asparagus with Parmesan image

Provided by Melissa Roberts

Categories     Potato     Side     Roast     Vegetarian     Quick & Easy     Parmesan     Asparagus     Spring     Summer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 4

1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/3 cup grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 450°F with rack in upper third.
  • Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.

ROASTED ASPARAGUS AND POTATOES



Roasted Asparagus and Potatoes image

Categories     Potato     Side     Roast     Low Fat     Asparagus     Spring     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a side dish

Number Of Ingredients 6

1 pound small red potatoes
2 pounds asparagus, trimmed and bottom 2 inches of stalks peeled
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
coarse salt to taste
freshly ground black pepper to taste

Steps:

  • Preheat oven to 500°F.
  • Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1 1/2 teaspoons oil until coated well. Spread vegetables in 2 shallow baking pans and roast in upper and lower thirds of oven switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1 1/2 teaspoons oil. Sprinkle vegetables with salt and pepper.

ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE



Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette image

From Getting Thin and Loving Food by Kathleen Daelemans. So good you won't know it's good for you. Great with fish, chicken, or steak.

Provided by greeneggs

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 small shallot, very finely minced
kosher salt
1 bunch asparagus, trimmed and cut into two inch pieces
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
cracked black pepper
1 lb baby red potato, cut into quarters
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees.
  • In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
  • Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
  • Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
  • Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
  • Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
  • When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

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