Yield: 2 servings. 1 20 to 24-ounce porterhouse steak 1 lemon, washed 12 oz. fingerling potatoes, cut in half lengthwise 1 Tbsp. extra virgin olive oil 1 tsp. minced fresh rosemary 12 spears petite asparagus (or 6 standard size) 1 Tbsp. minced flat-leaf Italian parsley to taste, salt and pepper Zest half of the lemon and set lemon and zest aside. Preheat oven to 450°F. In a bowl, toss together fingerling potatoes, olive oil, rosemary, salt and paper. Place in ovenproof ...
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