1 pound small red potatoes
2 pounds asparagus, trimmed and bottom 2 inches of stalks peeled
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Coarse salt to taste
Black pepper to taste
Preheat oven to 450 degrees. Cut potatoes into 1/2-inch pieces and in a large bowl toss potatoes and asparagus gently with 1-1/2 teaspoons oil until well coated. Spread vegetables in two shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, 15 minutes or until crisp-tender and pale golden. Transfer vegetables to a platter and drizzle with vinegar and remaining 1-1/2 teaspoons oil. Sprinkle vegetables with salt and pepper to taste.