·2 pounds red potatoes, roughly chopped
·4 tablespoons extra-virgin olive oil, divided
·3/4 teaspoon salt, divided
·Freshly ground black pepper
·1 pound asparagus, trimmed & diagonally sliced into 2-inch pieces
·2 cloves garlic, minced
·1/2 cup freshly shredded Romano cheese
Preheat oven to 425°F. Place potatoes in a gallon-sized plastic bag. Drizzle with 3 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and freshly ground black pepper, to taste. Seal the bag and shake until potatoes are evenly coated. Transfer to a large rimmed sheet pan and spread into a single layer. Cook for 15 minutes, then flip and cook for 10 more minutes, or until tender. Add asparagus to the same bag that was used for the potatoes. Drizzle with remaining olive oil, salt, and black pepper. Seal and shake to coat asparagus. Once potatoes are tender, remove the pan from the oven, add asparagus, sprinkle with minced garlic, toss everything together, and spread into a single layer. Cook for 8-12 minutes, or until asparagus is tender. Sprinkle veggies with Romano cheese and cook for just 1-2 more minutes to melt. Serve and enjoy!
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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