Serves 2
Ingredients:
1lb Asparagus, trimmed
8 Fingerling Potatoes
2 c sliced Mushrooms
Olive oil
Chef Josef’s Seasoning Blends
For this dinner I used Chef Josef’s:
Garlic Herb blend for the Potatoes
Citrus Tarragon for the Asparagus
Cilantro Lime on the Mushrooms
Instructions:
Preboil Potatoes to ¾ done
Cover baking sheet with parchment paper
Place Vegetables and Potatoes on Baking sheet
Season with Seasoning Blends (about a ¼ tsp for each vegetable)
Spray with Olive Oil
Roast at 475˚ for 10 to 15 min.