Ingredients:

  • 1.5 lbs Baby Yukon Gold potatoes, halved
  • 1 lb fresh asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 0.25 cup grated Parmesan cheese
  • 0.5 fresh lemon, juiced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash the potatoes and pat them completely dry with a kitchen towel to ensure a crispy crust.
  2. In a large bowl, toss the halved potatoes with 1.5 tablespoons of olive oil, the minced garlic, salt, pepper, and smoked paprika until evenly coated.
  3. Spread the potatoes cut-side down on a large rimmed baking sheet. Roast for 20 minutes on the center rack until the undersides are golden-brown.
  4. While potatoes roast, toss the trimmed asparagus in the residual oil and garlic remaining in the mixing bowl.
  5. Remove the pan from the oven, add the asparagus, and roast for an additional 12-15 minutes until the asparagus is tender-crisp and potatoes are fully softened.
  6. Remove from oven. Sprinkle with grated Parmesan cheese, fresh lemon juice, and chopped parsley before serving.