No soup for you!

So, Melissa had a post about making a creamy asparagus soup with freshly baked rolls (all from scratch) and I was intrigued by it....enough to contemplate trying it out for myself.


Melissa's soup....



OK, so I fell a bit short on time and improvised with the ingredients to come up with a pretty yummy side dish to go along with our dinner of turkey meatloaf and fresh rolls (not from scratch....from Pillsbury).

My version, roasted asparagus and red bliss potatoes:

• 1 pound small red potatoes cut into small chunks
• 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
• 1 tablespoon extra-virgin olive oil
• half tablespoon balsamic vinegar
• 1 half red onion chopped
• sea salt
• freshly ground black pepper
  

• Preheat oven to 450°F.

• Place large skillet over med heat
• Drizzle olive oil onto hot skillet and add potatoes and onions
• After a few minutes, add in the asparagus
• Cook until potatoes start to brown up
• Spread vegetables in baking pan and roast in preheated oven
• 15 minutes or until crisp-tender and golden
• When done, drizzle vegetables with vinegar and toss lightly
• Sprinkle vegetables with salt and pepper
• EAT!

I made this last week when it wasn't so wonderfully hot out....there is no way I would be cooking in this heat!