Roasted Asparagus & Fingerlings


  • 1/2 pound fingerling potatoes, cut into 1" pieces
  • 1/4 cup olive oil, divided
  • 2 Tablespoons minced fresh rosemary OR 2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Place a baking sheet into the oven and preheat to 400°F.
  2. Cut potatoes into 1" pieces and add to a mixing bowl with 2 tablespoons oil, rosemary and garlic; toss to coat.
  3. Carefully remove baking sheet from oven and line with parchment paper.
  4. Add potatoes to baking sheet and roast for 20 minutes, stirring once.
  5. Remove woody ends from asparagus and drizzle with remaining 2 tablespoons oil.
  6. Remove pan from oven and add asparagus.
  7. Roast 10 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.