Ingredients
Scale
- 8 small potatoes, cut in half
- 2 tsp olive oil, divided
- Salt
- Pepper
- 1 slice of bacon
- 6 spears of asparagus, trimmed of tough ends
- 4 tsp. sour cream
Instructions
- Preheat the oven to 450ºF. Line a 9×11 cake pan with foil and spray lightly with cooking spray.
- Put potatoes in prepared pan.
- Drizzle potatoes with 1 teaspoon of the olive oil and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Toss to coat.
- Scoot the potatoes to one side of the pan and arrange them cut side up. Lay the slice of bacon along the other side of the pan.
- Bake until the potatoes are tender when pierced with a fork and bacon is crisp, about 12-15 minutes. If bacon is done before potatoes, remove it to a kitchen towel to blot and cool. When the potatoes are done, remove the pan from the oven and allow them to cool as well.
- Meanwhile, toss the asparagus with the remaining 1 teaspoon of oil, a good pinch of salt and a bit of pepper. Put the spears on a baking sheet and pop it into the oven.
- Cook asparagus until bright green and only just yielding to the pressure of a fork (4 minutes for thin asparagus, 7 for really thick ones). Remove from the oven and transfer them to a plate to cool. Cut each asparagus spear into three equal lengths.
- Chop up the bacon.
- Arrange the potato halves on a serving plate, cut side up. If any are particularly tipsy, cut a thin slice off of the rounded bottom, making it flat on the bottom.
- Top each potato half with ¼ teaspoon of sour cream, a little sprinkle of bacon, and one length of asparagus.