Move the potatoes to one side of the dish before you add the asparagus so the spears can cook in a single, even layer.
2 teaspoons olive oil, divided
1/4 teaspoon sea salt, divided
1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
6 small red potatoes (about 3/4 pound), quartered
2 tablespoons grated fresh Parmesan cheese
1 teaspoon minced garlic, divided
1/2 pound asparagus spears
How to Make It
Preheat oven to 450°.
Combine 1 teaspoon oil, 1/8 teaspoon salt, thyme, peppers, and potatoes in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450º for 20 minutes, stirring occasionally. Stir in cheese and 1/2 teaspoon garlic.
Snap off tough ends of asparagus. Combine 1 teaspoon oil, 1/8 teaspoon salt, 1/2 teaspoon garlic, and asparagus. Add asparagus mixture to dish. Bake for 10 minutes or until asparagus is crisp-tender.