Pasta Risotto & You

By Nancy Caivano


Grilled Potatoes and Asparagus

Serves 6


1-1/2 lb small red potatoes
2-lb asparagus, tough ends snapped
   off, stems peeled if thick
2 tbsp balsamic vinegar
1 tbsp of sugar
1/2 cup olive oil
Salt and pepper
Cooking Spray


Cut potatoes into quarters. Place potatoes and asparagus in a large bowl.

In a small bowl combine vinegar and sugar. Whisking constantly, slowly add oil. Toss half of vinaigrette with potatoes and asparagus. Let marinate in refrigerator 30 minutes.

Spray grill rack well with cooking spray. Preheat grill to medium-high. Grill potatoes and asparagus, basting occasionally until they are well browned, and very tender. Season with salt and pepper. Toss with more vinaigrette if desired. Serve immediately.


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This page created July 1999