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Roasted Potatoes and Asparagus

Roasted Potatoes and Asparagus

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  1. Preheat the oven to 400 degrees F.
  2. Clean and remove the eyes on the potatoes, keeping the skins on. Remove any bad spots. Chop into bite size pieces.
  3. Remove the bottom 2-3 inches off the ends of the asparagus.
  4. Spread the potatoes on a baking sheet lined with parchment paper. Don’t crowd the potatoes. Drizzle with the olive oil. Sprinkle with sea salt and black pepper to taste.
  5. Rub the seasoning into the potatoes and bake for 40 minutes or until fork tender but a little crispy on the outside.
  6. Boil a few inches of water in a pot. Once boiling, add the asparagus and a pinch of salt for 3 to 5 minutes, or just until tender but still bright green. (Don’t overcook!) Remove the asparagus and rinse with cold water. Drizzle the cooked asparagus with some olive oil, and add a little sea salt and pepper to taste.
  7. Drizzle the balsamic glaze over the asparagus and potatoes. Gently toss until evenly coated. Enjoy!
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