Roasted Green Asparagus with Potatoes is a wholesome Mediterranean-style sheet pan recipe featuring roasted new potatoes, tender green asparagus, sweet cherry tomatoes, and creamy feta. It’s healthy, quick to make, and bursting with fresh spring flavour—perfect for weeknight dinners or easy weekend meals.
With just 10 minutes of prep and a handful of simple ingredients, this vegetarian dish delivers vibrant, feel-good comfort with minimal effort. Finished with a squeeze of lemon and fresh parsley, it’s everything we love about seasonal cooking in one easy tray.
Easy Roasted Asparagus and Potatoes
This roasted green asparagus and potatoes recipe is a fresh, Mediterranean-inspired dish made with just a handful of wholesome ingredients— perfect for springtime cooking and effortlessly delicious. Here’s what you’ll need:
- New potatoes – Waxy varieties like Annabelle work beautifully, and no peeling needed!
- Green asparagus – Trimmed and halved, these bring that perfect spring touch.
- Cherry tomatoes – Or mini vine-ripened tomatoes for a burst of sweetness.
- Red onion – Roasts down to add subtle depth and flavour.
- Feta cheese – Optional, but adds creamy, salty contrast. Swap with parmesan or skip for a dairy-free version.
- Olive oil & dried oregano – Mediterranean staples that tie it all together.
- Sea salt & black pepper – Just enough to bring out the best in everything.
- Fresh parsley & lemon wedges – For a fresh finish and bright flavour lift.
Tip: To keep it vegan, simply leave out the feta or use your favourite plant-based alternative.
How to Make Roasted Asparagus and Potatoes (in 3 easy steps!)
This green asparagus and potatoes recipe couldn’t be easier — just a few simple steps to a nourishing meal.
1. Roast the potatoes: Toss your new potatoes with olive oil, oregano, sea salt, and pepper, then spread them out on a baking sheet. Let them roast until they start to turn golden and crispy on the edges — this is where all the good flavour begins.
2. Add the vegetables: Next, layer on the asparagus, cherry tomatoes, and red onion. A little more olive oil, a gentle toss, and back into the oven they go. Everything starts to mingle together in the best way.
3. Finish with feta: Crumble feta over the top and let it melt just slightly in the heat of the oven. Serve it all up warm with a squeeze of lemon and a sprinkle of fresh parsley. It’s simple, seasonal, and totally satisfying.
Exact quantities and instructions are in the recipe card below.
Why You’ll Love This Roasted Asparagus and Potatoes Recipe
Looking for a no-fuss dinner that’s full of flavour and feels like spring on a plate? This roasted asparagus and potatoes recipe is everything we love in a weeknight meal—simple, wholesome, and incredibly satisfying. Here’s why it deserves a spot in your regular rotation:
- One-pan wonder – Everything roasts together on a single sheet pan, which means fewer dishes and more flavour. Ideal for busy weeknights.
- Seasonal and fresh – Asparagus, cherry tomatoes, and new potatoes shine in this spring-ready dish.
- Quick and effortless – Just 10 minutes of prep and under an hour from start to finish.
- So versatile – Make it vegan, add a piece of salmon to the pan (bakes beautifully in about 10–12 minutes) or swap the asparagus for broccolini if that’s what you have on hand.
- Great for leftovers – Enjoy it warm out of the oven or pack it up for easy lunches the next day.
If simple, Mediterranean-style meals are your thing, there’s more to love! Try this cozy Roasted Vegetable Salad, the flavour-packed Roasted Vegetables and Chickpeas with Tahini Sauce, or the ultra-comforting Oven-Baked Gnocchi with Tomatoes and Feta — all easy, wholesome dishes perfect for your weekly rotation.
Roasted Green Asparagus with Potatoes, Cherry Tomatoes and Feta
A simple roasted green asparagus and potatoes recipe with cherry tomatoes, feta, and lemon. Easy, healthy, and ready in under an hour — perfect for spring. Enjoy as a side dish or healthy main!
Ingredients
- 600 g new potatoes, scrubbed clean and halved lengthwise
- 1.5 tablespoons extra virgin olive oil, divided
- 1 teaspoon dried oregano
- sea salt and freshly ground black pepper, to taste
- 500 g green asparagus, tough ends trimmed and cut in half
- 1 medium red onion, peeled and cut into 6 wedges
- 300 g cherry tomatoes or mini vine-ripened tomatoes
- 150 g feta cheese, crumbled (optional)
- lemon wedges, for serving
- Fresh flat-leaf parsley, chopped (for garnish)
Method
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Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a large baking sheet with parchment paper.
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Roast the Potatoes: In a bowl, toss the halved potatoes with 1 tablespoon olive oil, oregano, salt, and pepper. Spread in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through.
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Add Veggies: After 25 minutes, add the asparagus, cherry tomatoes, and red onion wedges to the tray. Drizzle with the remaining olive oil and toss gently to coat. Return to the oven and roast for an additional 10 minutes, until the asparagus is crisp-tender and potatoes are golden.
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Finish with Feta & Serve: Sprinkle the crumbled feta over the vegetables and roast for 5 more minutes. Remove from the oven and serve with lemon wedges. Garnish with chopped parsley and enjoy!
Tip: for a little heat, add a pinch of red pepper flakes!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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