Roasted Potatoes & Asparagus
What You Need
- 1/2 cup Italian dressing
- 1/3 cup Dijon mustard
- 2 lbs. small, red potatoes (unpeeled, quartered)
- 2 cups cut-up fresh or frozen Michigan Asparagus
- 2 cups grape or cherry tomatoes, cut in half
- 1/3 cup sliced green onion
Easy
6
Fresh/Frozen Asparagus
What You Do
Combine Italian dressing and mustard until blended.
Toss 1/4 cup dressing mixture with potatoes in a medium bowl.
Spray 15x10x1-inch baking pan with nonstick spray.
Arrange potatoes on pan.
Bake at 350°F for 20-25 minutes.
Remove from oven and add Michigan Asparagus to the pan.
Continue baking for another 10-15 minutes or until potatoes are tender and asparagus is lightly browned.
Put potatoes and asparagus into a large bowl, stir in tomatoes, onion, and remaining dressing.
Serve warm or at room temperature.
Other Recipes with Frozen Asparagus
