These roasted potatoes and asparagus are roasted in lots of fresh lemon and garlic and the perfect spring side dish for any meal!
These potatoes and asparagus are pure spring in a side dish! I blame it on all that fresh lemon goodness.
We’re pulling off this trusty side dish entirely on one sheet pan in only a few minutes and when I say it compliments just about any meal, I mean it REALLY does!
Unsurprisingly, it tastes pretty amazing straight off the sheet pan with a fork too.
If you’re looking for a use for all that awesome spring asparagus, I’m pretty sure you just found it!
These Potatoes and Asparagus feature…
- Tender roasted baby potatoes and asparagus
- A flavorful fresh lemon garlic butter
- Made entirely on one sheet pan in minutes
Making the Potatoes and Asparagus
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Baby potatoes
- Olive oil
- Asparagus
- Unsalted butter
- Garlic
- Lemon
- Parmesan cheese
- Parsley
Choosing Your Potatoes
We recommend using baby potatoes for this recipe because they’re easy to prep by halving and roast up perfectly tender and crispy.
If you don’t have baby potatoes on hand, red, yellow, or russet potatoes will also work in their place. Cut the potatoes into 1-inch cubes and roast per recipe instructions.
Tips for Perfect Roast Potatoes and Asparagus
- Cut vegetables into uniform size – halve the baby potatoes and cut the asparagus into 1-inch spears so they all roast evenly.
- Par-bake potatoes – the potatoes will take longer to cook than the potatoes so they will need 15 minutes of roast time before adding asparagus.
- Use fresh lemon – the combination of fresh lemon juice and zest adds so much flavor to the potatoes and asparagus.
Recipe Variations
Try these ideas for a different twist on these potatoes and asparagus.
- Add more vegetables – try adding mushrooms, sweet pepper, or green beans.
- Use a different cheese – try asiago, cheddar, or feta in place of the Parmesan.
Serving Suggestions
These potatoes and asparagus are great served alongside roast chicken, steak, or pork. It would also make an incredible side dish alongside an Easter ham or lamb roast.
However you serve these potatoes and asparagus, I guarantee they will be a hit in your family!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these potatoes made step-by-step on Google web stories.
More potato side dishes to try next!
Lemon Roasted Potatoes and Asparagus
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Ingredients
- 1-1/2 lbs baby potatoes, halved
- 1 tablespoon olive oil
- 1 lb fresh asparagus, cut into 1-inch pieces
- 3 tablespoons unsalted butter, melted
- 3 medium cloves garlic, minced
- Zest and juice from 1 medium lemon
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Instructions
- Preheat oven to 400F. Lightly grease a large sheet pan and toss potatoes and olive oil until evenly coated. Arrange potatoes in an even layer and roast at 400F 15 minutes.
- Remove potatoes from oven and add asparagus, melted butter, garlic, lemon zest, juice, and salt and pepper to taste, tossing until evenly coated. Arrange in a single layer and sprinkle Parmesan cheese on top.
- Continue roasting potatoes and asparagus at 400F an additional 15-20 minutes until potatoes and asparagus are tender. Top with parsley, serve warm and enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 2/29/24.
Allie | Baking a Moment says
I can’t imagine a more perfect Springtime side dish. Honestly, garlic, lemon, and olive oil just belong together! And asparagus is so perfect at this time of year. Your photos are just gorgeous, Sarah! Pinning 😀
Sarah says
It’s unreal how amazing those ingredients go together — and like you said, So perfect for spring! Thanks so much for the sweet compliments, Allie and for the pin! 🙂
Kathy @ Olives & Garlic says
I grew up eating potatoes. Both hubby and I love roasted potatoes, we also love asparagus. He is going to really enjoy this dish. Making this alongside roasted chicken on Sunday. Thanks for the inspiration.
Sarah says
You will have to let me know how you like these potatoes, Kathy! I love the idea of serving them for Sunday dinner — Perfect!
Natalie @ Tastes Lovely says
Can’t beat good roasted potatoes! I love that you can just throw them in the oven and let it do all the work. Love your idea of adding in asparagus! So smart!
Sarah says
Thank you, Natalie! Those are definitely my favorite kind of dinners — so easy and non-stress. 😉
Gloria // Simply Gloria says
Sarah, I love potato dishes. I grew up in Idaho… so we pretty much lived off potatoes! Love the whole way you photographed this dish. Very classy looking! (I totally agree with you of how hard and stressful it is to hurry and photograph something while you have hungry family members waiting to eat. LOL)
Sarah says
Thanks so much for the photography compliments, Gloria! And yes, photo-shoots around dinner time are just so stressful aren’t they? LOL
Melody Scott says
Isn’t the asparagus just slammed? I can see 25-30 minutes for potatoes, but the asparagus will just be way overcooked, no?
Sarah says
If you’re worried about the asparagus overcooking, you can add it to the baking sheet halfway through baking the potatoes!