Ingredients

• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 pound Yukon Gold potatoes, cut into 1-inch pieces
• 3 tablespoons olive oil
• 1/3 cup grated Parmigiano-Reggiano

Instructions

1. Preheat oven to 450°F with rack in upper third.
2. 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.