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Roasted Asparagus & Potato Toss | MomsTestKitchen.com

Roasted Asparagus & Potato Toss


  • 1 bag 28 ounces purple passion potatoes, cut in half or quarters depending on the size
  • 1 bunch fresh asparagus rough ends removed
  • 5 tablespoons butter cubed
  • 2 cloves minced garlic
  • 2 small lemons


  • Preheat your oven to 400 degrees. Line a large baking sheet with foil for easier clean up.
  • Place the potatoes & asparagus in a single layer on the baking sheet. Space the cubed butter out across the veggies. Sprinkle with the minced garlic & squeeze the juice from 1 lemon over the potatoes & asparagus.
  • Bake for 40 - 50 minutes or until the potatoes are tender & the asparagus is just beginning to brown. Remove from the oven & squeeze the juice from the remaining lemon over the asparagus & potatoes. Serve hot.