My intention was to serve this with an egg over top, but I’ll leave that to you. We added arugula to fill it out and a few shaved spring radishes if you like a bitter crunch.

We’re roasting in shifts here, as the asparagus takes much less time to cook than potatoes, but we still get the benefit of ONE dirty pan. Two total if you count the bowl we toss everything in and three max if you make the egg.

I called for fennel seeds because it’s an ingredient we’ve used before and you may stock. If you have fennel pollen, that will offer a similar flavor.