Preheat oven to 200C.
In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 30 minutes.
3. After 30 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 10 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!
Credit: Aimee Ryan for Wallflower Kitchen, Copyright: The Vegan Society, 2018.
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