Active Time

　　15 min

　　Total Time

　　40 min

　　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.

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

Step 1

Step 2