Rosemary potatoes and asparagus
6 red potatoes, diced finely
4 tablespoons olive oil, divided
1-2 teaspoons garlic powder
2 teaspoons basil, divided
1 teaspoon thyme
2 teaspoons rosemary
salt, to taste (I use pink salt)
1 bunch asparagus, sliced
1. Preheat oven 425 degrees F. Stir potatoes with 3 tablespoons olive oil, garlic powder, 1 teaspoon basil, thyme, rosemary, and salt.
2. Bake potatoes, covered with foil, for 25 minutes. Mix asparagus with 1 tablespoon olive oil and 1 teaspoon basil.
3. Add asparagus to potatoes. Bake 15 minutes, covered with foil. Remove foil, and bake at 425 or 450 degrees F for about 10 minutes. Watch so you don't burn!
See these, and more of my recipes at: http://bicyclingvegan.blogspot.com
Source of recipe: I saw a picture of some dairy-laden asparagus and potatoes, and decided to veganize it.