Asparagus and New Potatoes with Dill

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Both these spring vegetables are usually boiled in water, a technique that works fine, but once you try them roasted, you’ll never go back. Roasting seems to intensify the flavor of the asparagus. The potatoes get slightly browned, which adds a subtle sweetness. If dill is not available, use tarragon, basil, thyme, or a combination of other fresh herbs.


  • 1 pound small red or white new potatoes, scrubbed and halved or quartered
  • 1 tablespoon extra virgin olive oil
  • ¾ pound asparagus, trimmed and cut into 1-inch diagonal pieces
  • Salt and Freshly ground black pepper
  • 2 tablespoons chopped dill


    • Heat the oven to 400°F.
    • Place the potatoes in a large roasting pan or baking dish, about 13 × 9 inches. Drizzle with olive oil and toss to coat.
    • Roast 20 minutes and turn with a spatula. Roast 20 minutes more, or until potatoes are beginning to brown. Add the asparagus, sprinkle with salt and pepper, and toss to combine.
    • Roast potatoes and asparagus together until vegetables are tender, 15 to 20 minutes. Sprinkle with dill and serve warm or at room temperature.