Roasted New Potatoes and Asparagus

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!

Roasted New Potatoes and Asparagus

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 4 servings as a side dish

Roasted New Potatoes and Asparagus


1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces
1-2 pounds new potatoes, cut in half or thirds (the larger ones)
olive oil
3 cloves garlic, sliced
1 tablespoon dried Italian seasoning, crushed between fingertips
sea or kosher salt and fresh black pepper
1-2 tablespoons fresh basil or parsley, chopped
fresh grated Parmesan cheese, for serving


  1. 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.
  2. 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.


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