Home  >  The Weekend Chef

The Weekend Chef

Weekend Chef: Roasted Fingerling Potatoes and Asparagus

Posted 6:07pm on Thursday, Apr. 04, 2013

Last weekend I scored a great steak on sale, so this weekend I was looking for something different, and ended up with another great steak on sale… But instead of showing you me, fixing another steak. I thought I would concentrate this time on my side dish, roasted fingerling potatoes and asparagus. April is the height of the asparagus season, so they should be popping up now in quantity at the grocery stores and farmers markets. They should also be on sale this month; the ones I picked up this weekend were only a $1 a pound at Kroger’s.

When choosing a bundle of asparagus, I look for asparagus that are bright green, firm and of uniform size (so they cook at the same rate). I also check the cut ends to make sure they are not dried out or wooden.

If you are not cooking the asparagus that day, cut an inch off the ends and cover the ends with a damp paper towel. Be sure to always store your asparagus in the refrigerator.

When prepping asparagus it is good to cut the tough ends off. To find out were the tough ends stop and the tender part starts, bend one of the spears till it snaps into two pieces. The tip to the breaking point should be tender. Use that as a guide to cut the ends off the rest of the spears.

Roasted Fingerling Potatoes and Asparagus

Ingredients

  • 1 pound fresh asparagus
  • 1 pound fingerling potatoes
  • ¼ cup vegetable oil
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped oregano
  • 1 tablespoon Chicago steak seasoning
  • 2 tablespoons shredded Parmesan cheese (optional)
  • Salt and pepper to taste

Cooking Directions

  1. Prep asparagus by cutting of the tough ends (see tip above). Then cut asparagus in half so that they are close to the same length as the fingerling potatoes.

  2. Cut fingerling potatoes in half lengthwise. Place potatoes and asparagus in a baking dish or large bowl; add vegetable oil, rosemary, oregano, steak seasoning and salt and pepper. Toss by hand till the seasoning and oil are well distributed with the potatoes and asparagus.

  3. Preheat oven or grill to 400ºF. We will need to roast the potatoes longer than the asparagus, so separate the potatoes from the asparagus and distribute potatoes onto a baking sheet or grill basket.

  4. Roast potatoes for 20 minutes in oven or on the grill. After 20 minutes, add the asparagus to the sheet/basket with the potatoes and toss with a spoon or tongs. Roast for another 15 minutes, then pull and garnish with some shredded Parmesan cheese.

Wow, that was one tasty side! The potatoes had a nice roasted char, and the asparagus were nice and tender. The shredded Parmesan cheese garnish pushes the flavor over the top and ties everything together.

Be sure to check out the slideshow above for step-by-step pictures.

We welcome your comments on this story, but please be civil. Do not use profanity, hate speech, threats, personal abuse, images, internet links or any device to draw undue attention. Our policy requires those wishing to post here to use their real identity.

Our commenting policy | Facebook commenting FAQ | Why Facebook?


Hey there. or join DFW.com. Your account. Log out.

Remember me




We now have a new, simpler way for you to enter and search for events, at listings.dfw.com. As always, when you submit an event to appear online, it will also be available for us in our print publication. But now you can simply enter your event and provide an email address, rather than creating a separate account and registering. Our new listings tool is still a work in progress, so we appreciate your patience as we fine-tune it. Please contact us at hsvokos@dfw.com if you have any questions or concerns.