This oven baked 4-ingredient asparagus and potato roast is my nod to the simple side dish my grandmother made every Easter to serve alongside a big glazed ham. It’s the kind of recipe that feels almost too easy—just potatoes, asparagus, olive oil, and salt—but the magic is in the hot oven and the contrast of creamy-centered baby potatoes with tender, lightly crisped asparagus tips. Everything roasts together on a foil-lined sheet pan, so cleanup is minimal, and the flavors stay clean and classic, letting the ham and any other holiday dishes shine.
Serve this roast hot, straight from the oven, piled next to sliced baked or spiral-cut ham so the salty ham juices can mingle with the potatoes and asparagus. It also works well with other classic Easter sides like scalloped potatoes, deviled eggs, or a simple green salad with a bright vinaigrette. For everyday dinners, pair it with roast chicken, pork tenderloin, or grilled sausages. A basket of warm rolls or crusty bread is nice for mopping up any olive oil and pan juices left on the baking sheet.
Oven-Baked Asparagus and Potato RoastServings: 4
Ingredients
1 1/2 pounds baby potatoes, halved (or quartered if large)
1 pound fresh asparagus, woody ends trimmed and spears cut into 2- to 3-inch pieces
3 tablespoons olive oil
1 1/4 teaspoons kosher salt (or to taste)
Directions
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil, shiny side up, for easy cleanup and to help with browning.
Pat the baby potatoes dry with a clean towel so they roast instead of steam. Place them in a large mixing bowl.
Drizzle 2 tablespoons of the olive oil over the potatoes and sprinkle with 3/4 teaspoon of the kosher salt. Toss well until every piece is lightly coated.
Spread the potatoes out in a single layer on the foil-lined baking sheet, cut sides down when possible so they develop a good crust. Roast for 18–20 minutes, until they’re starting to brown and are just barely tender when pierced with the tip of a knife.
While the potatoes roast, place the asparagus pieces in the same bowl you used for the potatoes. Add the remaining 1 tablespoon olive oil and 1/2 teaspoon kosher salt. Toss until the asparagus is evenly coated.
After the potatoes have roasted for 18–20 minutes, remove the baking sheet from the oven. Use a spatula to gently turn the potatoes so more surfaces are exposed.
Scatter the asparagus over and around the potatoes in a relatively even layer, keeping everything in a single layer so the vegetables can brown and crisp at the edges.
Return the baking sheet to the oven and roast for another 10–12 minutes, or until the asparagus is tender with lightly crisped tips and the potatoes are golden with crisp edges and soft centers.
Taste and adjust the seasoning with a pinch more salt if needed. Transfer the potatoes and asparagus to a warm serving platter, scraping any flavorful oil and browned bits from the foil over the top. Serve immediately alongside ham or your main of choice.
Variations & Tips
For a slightly richer version that still keeps the spirit of my grandmother’s four-ingredient side, you can swap part of the olive oil for melted butter, using 2 tablespoons olive oil and 1 tablespoon butter. If you prefer a softer, more yielding texture (similar to old-fashioned holiday vegetable bakes), lower the oven temperature to 400°F and add 5–8 minutes to the total roasting time. To make this dish ahead for a busy holiday, par-roast the potatoes for 15 minutes earlier in the day, cool them on the sheet, then just before serving time, toss with the asparagus, oil, and salt and finish roasting until everything is browned and hot. If you’re cooking for a smaller group, halve the recipe but still use a large baking sheet so the vegetables aren’t crowded. Finally, if your ham is particularly salty, you can hold back a bit on the salt in the vegetables, then adjust at the table so the whole plate stays balanced.
