CHEF JEFF — ONE BYTE AT A TIME: Roast Potatoes and Asparagus

This vegetable combo is great under the broiler.

Roast Potatoes and Asparagus

Olive oil spray

1 pound canned potatoes, cut into 1-inch pieces

½ pound asparagus

Salt and freshly ground black pepper

Preheat broiler. Line a baking sheet with foil. Spray foil with olive oil spray. Place the potatoes and asparagus on tray in one layer and spray with olive oil spray. Sprinkle with salt and pepper to taste. Place under the broiler about 6 inches from the heat. Cook 7 minutes and remove the asparagus (if using thin asparagus remove after 5 minutes). Return the potatoes to broiler for another 3 to 4 minutes or until they start to color.

Yield: Serves 2.

Approximate nutritional analysis per serving: 177 calories, 10 percent of calories from fat, 2 grams fat (0.4 grams saturated, no cholesterol, 5.6 grams protein, 35.8 grams carbohydrates, 7.8 grams fiber, 16 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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