Fingerling potatoes- 10 to 12 halved length wise
String beans- 8 to 10 cut into half
Asparagus- 8 to 10, woody ends trimmed
Olive oil- 2 Tbsp
Kosher salt and fresh ground Pepper- To taste
Preheat the oven to 400°c. Cook the potatoes for 4 to 5 minutes in salt water, drain the water and allow it to cool.
Line a thin sheet of foil onto a baking tray; arrange the potatoes and sprinkle 1 tbsp olive oil, salt and pepper. Bake for 10 to 12 minutes or until potatoes turns golden brown and crispy.
Meanwhile toss string beans and asparagus with remaining olive oil and keep aside.
Remove the potatoes and toss string beans, asparagus along with potatoes and bake for few more minutes until they are tender but still crisp. This makes a great snack or can be eaten as a side dish with something like a sandwich.