Roasted Potatoes and Asparagus with ParmesanRomulo Yanes
We always look forward to fresh asparagus at the market. Roasting it with buttery Yukon Golds—and a handful of Parmigiano-Reggiano, of course—deepens the flavor.
Recipe information
Total Time
40 min
Yield
Makes 4 (side dish) servings
Ingredients
1 pound asparagus, trimmed and cut into 1-inch pieces
1 pound Yukon Gold potatoes, cut into 1-inch pieces
3 tablespoons olive oil
1/3 cup grated Parmigiano-Reggiano
Preparation
Step 1
Preheat oven to 450°F with rack in upper third.
Step 2
Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.
