Easy Roasted Asparagus Potatoes

Easy, bold flavors come together in this roasted asparagus and potatoes combo. Fresh asparagus that's still a little crisp and toasty potatoes make for a flexible, tasty side that fits just about anything you're serving.

I dreamed up this dish on a night when asparagus overflowed at the market and friends were coming for dinner last minute. It went over so well, it's now my go-to as soon as those fat green bunches pop up in the spring.

Delicious Key Ingredients

• Parmesan cheese: Grate your own from a block so it melts just right and gives a rich, nutty bite
• Black pepper: Adds a soft kick—crack it fresh for the best punch
• Kosher salt: Brings out every taste with bigger flakes that spread out better
• Butter: A little goes far, making everything brown up and taste richer. European types have more fat if you want extra flavor
• Olive oil: Lets the veggies get those crispy edges. Use a decent extra virgin one if you can
• Garlic: Can't go wrong—minced fresh, it takes the flavor way up
• Fresh thyme: Gives a gentle herbal vibe. Pick sprigs that look really green and lively
• Fresh asparagus: All about that bright green pop. Hunt for tight tips and snappy stems
• Baby red potatoes: Hold up wonderfully and soak up all the goodness. They're best in small, even sizes so they roast evenly

Simple How-To Guide

Finish with Cheese:

When everything is out of the oven, shower it all with Parmesan right away. The cheese will melt a bit from the heat and wrap the veggies in a big savory hug.

Complete Roasting:

Slide the pan back in for another 15 minutes. You want the potatoes soft when poked with a fork, and the asparagus bright, a touch crispy at the tips, but not mushy.

Add Asparagus:

Pull the sheet out of the oven. Scatter the asparagus pieces on, pour whatever's left of the herby butter mixture, toss so it’s all shiny and coated, and spread everything in a single layer.

First Roasting Phase:

Give the potatoes 15 minutes by themselves in the hot oven so they can get some color and soften up before the faster-cooking asparagus joins in.

Start with Potatoes:

Toss the potato halves onto a sheet pan. Douse with half the seasoned butter mix. Stir so each potato gets a good coating. Potatoes go in first, they need a head start.

Create Flavor Base:

Rip thyme leaves right off the stems and mix with chopped garlic, butter, olive oil, salt, and pepper in a little bowl. Give that a good stir till it’s all mixed. This brings the flavor to every bite.

Prepare Potatoes:

Cut baby potatoes in half so there's lots of surface for them to brown up on the tray. Try to keep them about the same size to cook evenly.

Prepare Asparagus:

Bend the asparagus until they snap at the tough part—usually a couple inches up the stalk. You want just the tender bits. Slice those into smaller pieces, about two inches, for easy eating and extra roasted bits.

Prepare the Oven:

Warm your oven up to 425F. This way, veggies get those crispy outsides and soft insides. Don't skip this—it’s super important for roasting like a pro.

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Hands down, my best memory of this meal is watching my nephew (who thinks most vegetables are suspect) take a bite, then go in for seconds and thirds. Roasting just works magic on even the humblest veggies. It turned him into an instant fan.

Timing Tricks

Getting the order right is the secret sauce here. Asparagus and potatoes roast at different rates, so tossing them in the oven at separate times is how you avoid ending up with soggy or raw bits. And hey, if your asparagus is pretty thin, check it earlier—maybe around 10 to 12 minutes—so it doesn’t get too soft.

Change-Up Ideas

Peak asparagus happens in spring but don’t let that stop you. Try green beans or zucchini in the summer months. In fall, swap in some butternut squash for the potatoes. Come winter, you could add Brussels sprouts or use them instead of asparagus. The buttery herb mix goes on just about any veg you’ve got kicking around.

Plan Ahead

This side tastes best straight from the oven, but you can get prepped early. Trim and chop the asparagus and potatoes up to a couple days ahead, just pop them in sealed containers in the fridge. Whip up the herby butter anytime three days out—just let it warm up again before you use it.

How to Serve

For an easy meal, serve helped-out chicken right alongside. Want something a bit fancy? Grilled salmon pairs beautifully too. If you’re skipping meat, spoon these roasted veggies onto creamy polenta or mixed into farro with a splash of vinaigrette and call it dinner.

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Frequently Asked Questions

→ How do I trim asparagus for roasting?

Bend each asparagus stalk near the end and they'll snap right where the tough part meets the tender part. That's all you need to cut off.

→ Can I substitute dried herbs for fresh thyme?

If you don't have fresh thyme, use 1.5 teaspoons of dried thyme or even rosemary or Italian blend—works just fine.

→ Can I use larger potatoes instead of baby red potatoes?

Sure! Just chop bigger potatoes into small, even chunks so they roast at the same rate as the asparagus.

→ What temperature should I roast the vegetables at?

Set your oven to 425°F so the veggies get that lovely crisp outside.

→ Can I omit the Parmesan cheese?

Go ahead and skip the Parmesan if you want to keep it dairy-free or lighter. Don't worry, there's plenty of flavor from the garlic and herbs.

→ How can I ensure the potatoes roast evenly?

Chop your potatoes into pieces about the same size. Spread them in a single flat layer on the pan—nothing piled up.