Serves 6

ICT Reset: Suits phase 4

Ingredients

• 500 gm kipfler potatoes, diagonal 2cm slices
• ¼ cup olive oil
• 2 Tbsp fresh rosemary, minced
• 2 cloves garlic, minced
• 500 gm asparagus, ends trimmed
• Salt and pepper to taste

Method

1. Preheat oven to 190°C.
2. In a small bowl place the potatoes. Add
   2 Tbsp oil, rosemary and garlic and toss to coat.
3. Transfer to a baking pan or tray and roast for 30 minutes, turning once.
4. Remove the tray from the oven, and add the asparagus, drizzling the remaining oil over the top.
5. Roast for a further 15 minutes or until the asparagus is tender.
6. Sprinkle with salt and pepper before serving.