If you’re looking for a spring or summer side dish that goes well with any grilled protein, look no further. The basic recipe is great on its own, but I love the addition of creamy dijon sauce (see recipe in the notes).
0 Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
1 Slice potatoes into 2-inch pieces. If using baby or new potatoes, you may just need to have or quarter them. Chop the asparagus into 2-inch lengths.
2 Combine potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and rosemary. Spread out on baking sheet. Roast the potatoes for 40 minutes, stirring halfway through.
3 After 40 minutes, remove the pan from the oven. Toss the asparagus with 1 tablespoon olive oil and ½ teaspoon kosher salt.
4 Stir the asparagus into the potatoes and roast together until the potatoes are fork-tender, about 8 minutes more. Serve warm or at room temperature. Great with Creamy Dijon Sauce (recipe below).
