Lemon Butter New Potatoes & Asparagus
I love a side dish that cooks at the same temperature as the main protein. I usually add this to the oven about 20 minutes before the fish and use that time to prepare the fish for cooking and do any dishes. This is a very light dinner for a night that you aren’t feeling the need for something hearty and warming. We are usually clamoring for dessert an hour after eating this, which is the perfect use for that one bowl brownie recipe waiting for you in the treat pages. Our kids aren’t big fans of asparagus so we usually double the potatoes to fill bellies.
Ingredients:
1 bunch of asparagus, cut into 2 inch pieces
1 pound of new potatoes (i love the creaminess of yellow potatoes), quartered
1/4 cup butter, melted
2 lemons quartered
salt and pepper to taste
Directions:
Preheat the oven to 425 degrees F. In a wide, shallow baking dish toss the asparagus and potatoes with the butter, salt, and pepper. Add the quartered lemons throughout and squeeze a few of the quarters over the veggies. Pop in the oven for about 20 minutes, take it out and stir a bit. Put it back in and cook for another 10-20 minutes, until the potatoes and asparagus are browned on the edges. Enjoy!
