2 1/2 pounds red skinned potatoes (about 8 medium), quartered
1/4 cup olive oil
2 to 3 tablespoons fresh lemon juice
3 tablespoons chopped fresh oregano (or 1 tablespoon dried)
1/3 teaspoon salt
Freshly ground pepper
1 pound asparagus, trimmed

Preparation Instructions:

In large bowl, toss potatoes with olive oil, reserving 1 teaspoon. Sprinkle potatoes with lemon juice, oregano, salt, and pepper, tossing gently after each addition. If you are roasting meat in a large pan, add the potatoes to that pan about 1 1/2 hours before you estimate meat will be cooked. (Alternatively, spread potatoes in separate pan and roast alongside meat.) Turn potatoes every 20 to 30 minutes to help them roast evenly.

On shallow plate, sprinkle asparagus with the reserved 1 teaspoon of oil, and roll to coat evenly. Strew asparagus over potatoes for last 15 to 25 minutes of roasting. (Let size of spears be your timing guide; the thinner the asparagus, the faster it will roast.) Makes 6 servings.

Per serving: 258 calories; 8 g fat; 44 g carbohydrates; 5 g protein; 4.5 g fibre.