1 pound asparagus trimmed & diagonally sliced into 2-inch pieces
2 cloves garlic minced
1/2 cup freshly shredded Romano cheese
Directions
Place rack in center position of oven and preheat oven to 425°F.
Place potatoes in a gallon-sized plastic baggie. Drizzle with 3 tablespoons olive oil and sprinkle with 1/2 teaspoon salt and freshly ground black pepper, to taste. Seal the bag and shake it until potatoes are evenly coated. Dump the potatoes out onto a large, rimmed sheet pan and spread them into a single layer. Cook for 15 minutes, use a metal spatula to stir (and scrape up any potatoes sticking to the pan), and cook for 10 more minutes or until the potatoes are tender.
Add the asparagus to the same bag that was used for the potatoes. Drizzle with remaining 1 tablespoon olive oil, sprinkle with remaining 1/4 teaspoon salt, and add additional pepper. Seal the bag and shake to coat the asparagus.
Once the potatoes are tender, remove the pan from the oven, add the asparagus, sprinkle with the minced garlic, toss everything together, and spread into a single layer. Cook for 8 to 12 minutes until the asparagus is tender (depending on the thickness of the asparagus). Sprinkle the veggies with the Romano cheese and cook for 1 to 2 more minutes to melt the cheese. Serve immediately.
