Step 1
Preheat oven to 190 ° c. Wash the potatoes well with a brush. Season with salt and pepper and place in a parchment-lined baking sheet. Add oregano or Provencal herbs, chopped garlic, add vegetable oil and stir. Add the remaining garlic and place the vegetables in the oven for 1 hour. Finished potatoes should be easily pierced with a skewer. If he stayed
It is necessary
600 g of young potatoes - 1 tbsp. l. dried oregano or a mixture of Provencal herbs - 1 head of garlic, cut in half across - 5 tbsp. l. vegetable oil - 300 g green asparagus - 2 tbsp. l. olive oil
Instructions
Step 1
Preheat oven to 190 ° c. Wash the potatoes well with a brush. Season with salt and pepper and place in a parchment-lined baking sheet. Add oregano or Provencal herbs, chopped garlic, add vegetable oil and stir. Add the remaining garlic and place the vegetables in the oven for 1 hour. Finished potatoes should be easily pierced with a skewer. If it remains firm, bake it for another 20 minutes.
Step 2
Peel the coarse skins of the asparagus with a vegetable peeling knife (if the asparagus is young and thin, you do not need to peel it). Cut into 2-3 pieces.
Step 3
Remove the finished potatoes from the oven, add the asparagus there and mix gently again. Turn on the grill function in the oven and brown the vegetables for 12-15 minutes. Remove, drizzle with olive oil and serve.
