Asparagus and New Potatoes with Dill

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Both these spring vegetables are usually boiled in water, a technique that works fine, but once you try them roasted, you’ll never go back. Roasting seems to intensify the flavor of the asparagus. The potatoes get slightly browned, which adds a subtle sweetness. If dill is not available, use tarragon, basil, thyme, or a combination of other fresh herbs.