Ingredients :

2 pounds potatoes, new or baby potatoes or any red or yellow skinned variety
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1 tablespoon very finely chopped or snipped rosemary
1 bunch asparagus

Instructions :

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
Slice potatoes into 2-inch pieces. If using baby or new potatoes, you may just need to have or quarter them. Chop the asparagus into 2-inch lengths.
Combine potatoes with 1 tablespoon olive oil, ½ teaspoon salt, and rosemary. Spread out on baking sheet. Roast the potatoes for 40 minutes, stirring halfway through.
After 40 minutes, remove the pan from the oven. Toss the asparagus with 1 tablespoon olive oil and ½ teaspoon kosher salt.
Stir the asparagus into the potatoes and roast together until the potatoes are fork-tender, about 8 minutes more. Serve warm or at room temperature. Great with Creamy Dijon Sauce