1. Preheat your oven to 425°F (220°C). This high heat helps the potatoes get perfectly crispy on the outside and soft inside, which I’ve found is key—no sad, soggy potatoes here.
2. In a large mixing bowl, toss the halved potatoes with 2 tablespoons olive oil or melted butter, minced garlic, thyme, rosemary, salt, and pepper. Make sure each piece is well coated.
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Roast for 25 minutes.
4. After 25 minutes, add the asparagus pieces to the baking sheet, drizzle with the remaining tablespoon of olive oil or butter, and toss gently to combine with the potatoes. Roast everything together for another 10-12 minutes, until the asparagus is tender but still bright green, and the potatoes are golden.
5. Remove the baking sheet from the oven. Sprinkle the shredded cheese evenly over the potatoes and asparagus, then add the Parmesan if using. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
6. Once out of the oven, sprinkle chopped fresh parsley over the top for a pop of color and fresh flavor.
7. Serve immediately while it’s warm and gooey. Trust me, this is the kind of dish where timing matters—you want that cheese melty and the potatoes still crispy on the edges.

Pro tip from my kitchen: If you want to save time, you can parboil the potatoes for 5 minutes before roasting. It’s a trick I picked up during a busy week when the kids’ homework and dinner prep clashed. It speeds up roasting and still gives you that perfect crispy texture.