Simple and soooo good. I really can’t say more. If you have leftovers, try stirring them into scrambled eggs for breakfast!

(Makes 4 (side dish) servings)

• 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

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

Recipe originally spotted in Gourmet Magazine, April 2008