Ingredients

2 lb. new potatoes cleaned
2 fennel bulbs tough outer leaves removed quartered
8 large cloves garlic unpeeled
Olive oil cooking spray
1 tsp olive oil
Freshly ground pepper
1 lb. asparagus tough ends removed
1 tsp minced fresh rosemary

Loving preparation

Preheat oven to 450 degrees F. Cut potatoes into equal sized pieces. Place potatoes quartered fennel bulbs and garlic on a baking sheet. Coat with cooking spray and sprinkle with oil. Season with pepper. Bake until the potatoes are almost done about 50 minutes. Add the asparagus. Coat with cooking spray and roast another 10 to 15 minutes until crisp cooked. Remove and sprinkle with rosemary. Serve immediately.

Serve family style in a big platter. Garnish with lemon zest parsley and chopped garlic.

Add sauteed garlic and onions or caraway seeds.