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60
60 Minutes
lb fingerling potatoes, cut and diced
tbsp Truly Grass Fed Unsalted Butter
clove garlic, minced
tsp fresh rosemary, minced
tsp fresh thyme, minced
lb medium asparagus
Salt
Pepper
Rinse asparagus stalks and slice in half lengthwise. Trim off any woody ends.
Lightly coat asparagus with oil and season with salt and pepper.
Heat a grill or grill pan over high heat. Grill asparagus for 3-4 minutes, turning occasionally, until tender and charred.
Preheat oven to 375° F.
In a small pot, melt butter over medium heat. When it just starts to brown and smell nutty, remove from heat. Add rosemary and thyme.
In a medium bowl, add fingerling potatoes, herbed brown butter, and season with salt and pepper to taste. Toss to evenly coat potatoes.
Line a baking sheet with parchment paper and pour potatoes on top. Roast in the oven for about 25 minutes. You should be able to easily pierce it with a knife.
