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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.