ROASTED FINGERLINGS WITH ASPARAGUS, CHERRY TOMATOES AND BLACK OLIVES

ROASTED FINGERLINGS WITH ASPARAGUS, CHERRY TOMATOES AND BLACK OLIVES image

Yield Serves 6.

Number Of Ingredients 8

2 pounds ginerling potatoes, scrubbed and halved lengthwise
3 tbsp extra virgin olive oil
s&p
1 lb asparagus (about 16 spears) trimmed
1 cup cherry tomatoes, whole
1/4 cup pitted black kalamata olives
2 tsp fresh thyme
sour cream, optional

Steps:

Preheat oven to 400. In a large bowl, toss potatoes with 1 tbsp olive oil. Sprinkle generously with s&p. Roast on a baking sheet 15 mins. in the same bowl, toss asparagus with additional tbsp olive oil. Add to potatoes in oven, roast another 15 mins. In a small bowl, toss remaining tbsp olive oil with tomatoes, olives, and thyme. Add mixture to potatoes and asparagus and roast 5 more mins. until tomatoes soften. Season to taste with s&p. Serve hot with sour cream if desired.