Recipes by Alyson Snowball

Roasted Rosemary-Onion Potatoes

Serves 4.

4 medium potatoes (1 1/3 lb)
1 small onion, finely chopped
2 tbsp olive oil
2 tbsp chopped fresh or 2 tsp dried rosemary leaves
1 tsp chopped fresh or 1/4 tsp dried thyme leaves
1/4 tsp salt
1/8 tsp pepper

1. Heat oven to 450 degrees. Grease bottom and sides of jelly roll pan or cookie sheet.

2. Cut potatoes into 1 inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan.

3. Bake uncovered for 20 to 25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.

Caitlin writes: I tried cooking this using a red onion, and it was rather nice; I'll definitely be trying it again. The one thing I'd suggest is mixing the onion, herbs and oil about half an hour in advance to give the oil time to absorb some of the onion's flavour, because the pieces of onion which went in the oven were all rather charred by the time the potato was cooked.

Hazelnut-Parmesan Asparagus

Serves 8.

2 cups water
2 lb asparagus spears
2 tbsp butter
8oz or 3 cups sliced mushrooms
1 1/2 tsp chopped fresh or 1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp coarsely ground pepper
1/4 cup shreeded parmesan cheese
1/4 cup chopped hazelnuts (you may substitue almonds; they taste good in this dish)

1. Heat water to boiling in 12-inch skillet. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook for 4 to 6 minutes or until crisp tender. Drain; set aside.

2. Melt butter in skillet over medium-high heat. Stir in mushrooms. Cook for 2 to 3 minutes, stirring frequently, until mushrooms are light brown.

3. Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.