Saturday, April 3, 2010

Asparagus and Fingerling Potatos

Coat asparagus and potatos with 1-2 tablespoons of olive oil. Generously salt and pepper. Bake at 500F for about 8 to 10 minutes. Sprinke asparagus with feta cheese. Serve with a poached egg and perhaps some toast.

1 comment:

Sally said...

Oh! Asparagus! Who can deny the glory of that gorgeous green vegetable. How crispy, how hot, how well made and photographed! I am imagining I am eating it.