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
2 tsp. minced fresh rosemary

Preheat oven to 450� 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 20 minutes. Add the asparagus. Coat with cooking spray and roast another 5 minutes until crisp cooked. Remove and sprinkle with rosemary. Serve immediately.

Yield: 8 servings
Calories: 120
Fat: 1g
Fiber: 5g