Roasted Potatoes and Asparagus with Parmesan

Ok, you got me, I'm already longing for Spring and the beautiful baby asparagus which goes so great with the nuttiness of the Parmigiano-Reggiano cheese.  This is one of those recipes that I make year round, it's terrific.


1# asparagus, trimmed and cut into 1-inch pieces
1# Yukon Gold potatoes, cut into 1-inch pieces
3 Tbsp. olive oil
1/3 c.  grated Parmigiano-Reggiano

Preheat oven to 450°F with rack in upper third.

Toss together asparagus, potatoes, oil, and 1/2 teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly. Roast, stirring once, 20 minutes. Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.  Serve and Enjoy!