ROASTED POTATOES AND ASPARAGUS WITH PARMESAN Recipe
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This recipe for ROASTED POTATOES AND ASPARAGUS WITH PARMESAN, by Kate Philabaum, is from Perrysburg Moms Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. asparagus, trimmed and cut into 1-inch pieces 1 lb. Yukon Gold potatoes, cut into 1-inch pieces 3 T. olive oil 1/2 tsp. salt 1/2 tsp. pepper 1/3 c. Parmigiano-Reggiano or Parmesan cheese
Preheat oven to 450º with rack in upper third.
Toss together asparagus, potatoes, oil, and 1/2 tsp 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.
This works well for almost any vegetables. Also good without the cheese. Adding some minced garlic with the salt and pepper is also good.
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