Roast Asparagus & Fingerling Potatoes

Charlotte Hotel's Chef Ted Cathey made Roast Asparagus and Fingerling Potatoes.

Ingredients:

Fingerling Potatoes
18 FINGERLING POTATOES
½ T CHOPPED GARLIC
VIRGIN OLIVE OIL
SALT AND PEPPER

ASPARAGUS
2 BUNCHES ASPARAGUS
VIRGIN OLIVE OIL, SALT AND PEPPER
FRESH CHOPPED THYME AND ½ T GARLIC

Directions:

Fingerling Potatoes
BLANCHE POTATOES IN SALTED WATER THEN CHILL. TOSS POTATOES IN A SAUTE PAN WITH VIRGIN OLIVE OIL, SALT AND PEPPER AND PLACE IN A 400 DEGREE OVEN UNTIL GOLDEN BROWN. REMOVE AND ADD ½ T CHOPPED GARLIC.

ASPARAGUS
WASH 2 BUNCHES ASPARAGUS AND PAT DRY. TOSS IN A SAUTE PAN WITH VIRGIN OLIVE OIL AND SALT AND PEPPER. ROAST IN 400 DEGREE OVEN FOR 4 MINUTES. REMOVE AND ADD A PINCH OF FRESH CHOPPED THYME AND ½ T GARLIC

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