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1
Preheat oven to 400 degrees F.
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2
Bring water to boil in a large pot and add 2 Tablespoons salt.
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3
Add the potatoes, reduce the heat to medium and cook for 6 minutes.
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4
Then add the carrots and cook for 2 minutes more.
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5
Then add the asparagus and cook 2 more minutes.
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6
Drain all the veggies and quickly put on a large baking sheet and put in the fridge for 15 minutes.
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7
While the water is boiling, heat a large skillet over medium high heat and add 1/4 cup olive oil.
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8
When the oil is hot, but not smoking, add the mushrooms and cook them on one side until they start to turn golden (about 4 minutes) then turn them and add the garlic.
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9
Cook until the garlic starts to get a little golden, and any mushroom juices evaporate.
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10
Then remove from the pan and set aside.
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11
Take the vegetables from the fridge.
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12
If your potatoes are small, quarter them.
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13
Mine were a little big, so I cut them in half and quartered each half.
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14
Cut the carrots and asparagus on the diagonal about 1-1/2 inches long.
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15
Add another 1/4 cup oil and when it's hot add the potatoes.
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16
Cook on one side until it begins to brown, then turn the potatoes to the other side and cook until that side is a little brown.
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17
Scrape potatoes from the pan and add the carrots and onions and cook them until they are starting to turn golden (about 5 minutes).
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18
Take a deep baking sheet or pan and put the potatoes, carrots and onions into it, spreading them.
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19
Season with salt and lots of fresh pepper.
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20
Bake in the oven for about 20 minutes, then add the asparagus and mushrooms, fennel and thyme.
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21
Toss well and put back in the oven and cook for another 5-10 minutes.
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22
Serve while warm.
