When asparagus is roasted it’s strong, earthy flavor becomes even more intense. That’s why the mild flavor of new potatoes are the perfect counterpoint. The tender, pungent asparagus plays off their dense creaminess to create a balancing act between flavors and textures that is wildly delicious.
Granted, the asparagus cooks way down, if you don’t like asparagus well done then this is not the recipe for you. The secret is to slice the potatoes fairly small so they cook quickly. Seasoned with an Italian seasoning mix, olive oil, garlic and plenty of salt and pepper, it’s just enough to bring out all the natural flavors of the vegetables without overwhelming them.
A sprinkle of fresh basil to finish along with Parmesan cheese adds a pop of freshness and a welcome hit of saltiness that makes this a Spring-time favorite in my house!
Ingredients
Instructions
- Preheat oven to 400 degrees F. In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables.
- Grease a roasting pan, casserole dish or sheet pan. Roast vegetables about 35-45 minutes until potatoes are tender. Garnish with fresh herbs. Serve with Parmesan cheese.
Notes
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Looks really great. Will definitely try this but might give the potatoes a 10 minute head start then add the asparagus. Thanks for sharing.
Thanks Jan! Please let me know how you like them!