1 bag (28 ounces) purple passion potatoes, cut in half or quarters depending on the size
1 bunch fresh white or green asparagus, rough ends removed
5 tablespoons butter, cubed
2 cloves minced garlic
2 small lemons
Place the potatoes & asparagus in a single layer on the baking sheet. Space the cubed butter out across the veggies. Sprinkle with the minced garlic & squeeze the juice from 1 lemon over the potatoes & asparagus.
Bake for 40 - 50 minutes or until the potatoes are tender & the asparagus is just beginning to brown. Remove from the oven & squeeze the juice from the remaining lemon over the asparagus & potatoes. Serve hot.