1 bunch fresh asparagus, with thick stalks, ends trimmed, cut in 1 1/2 – 2 inch pieces 400-800 g new potatoes, cut in half or thirds (the larger ones) 3 cloves garlic, sliced 1 tablespoon dried Italian seasoning, crushed between fingertips sea salt and fresh black pepper 1-2 tablespoons fresh basil or parsley, chopped olive oil fresh grated Parmesan cheese, for serving
Preparation:
Preheat oven to 400 degrees F (200 degrees C).
In an extra large mixing bowl toss the asparagus, potatoes, 2-3 tablespoons olive oil, garlic, Italian seasoning and plenty of salt and pepper together. Alternately you can use your hands to massage the oil and seasonings into the vegetables.
Grease a roasting pan, casserole dish or sheet pan.
Roast vegetables about 35-45 minutes until potatoes are tender.
Garnish with fresh herbs. Serve with Parmesan cheese.
