1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Trim and discard woody bottom ends from asparagus. Swap in asparagus for potatoes; roast until lightly browned and tender, 10-12 minutes. (Reserve potatoes for another use.)