Roasted Rosemary Potatoes, Onions & Asparagus

• 3/4 pound baby potatoes, cut into 1 inch pieces
• 1 medium red onion, cut into small chunks
• 1/4 cup olive oil, divided
• 2 tablespoons minced fresh rosemary
• 1 bunch asparagus, trimmed, and cut into 1 inch pieces
• Salt & freshly ground black pepper

Preheat oven to 400 F.

In a bowl, combine the potatoes, onion, 2 tablespoons olive oil and rosemary. Toss to coat and transfer to a greased baking dish. Season with salt & freshly ground black pepper. Roast for 20 minutes, stirring half way through.

Toss asparagus with remaining 2 tablespoons olive oil and season with salt & freshly ground black pepper. Once potatoes & onions have roasted 20 minutes, add the asparagus to the pan and roast 20 minutes longer, stirring a few times, until vegetables are tender.

Serve with your favorite protein. Shown here – Pan Grilled Marinated Rockfish. Enjoy!