• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into 1/2-inch-thick wedges. Quarter tomatoes. Trim and discard bottom 1 inch from asparagus. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and grate or mince garlic. • Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until softened, 10 seconds. Stir in garlic powder and season with salt and pepper. Set aside.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add the asparagus then).

• While potatoes roast, in a second small bowl, combine tomatoes, vinegar, half the chives, half the chopped parsley, and a pinch of garlic to taste. Season with salt and pepper. • Set aside to marinate, stirring occasionally, until ready to serve. • In a medium bowl, combine beef*, remaining chives, remaining chopped parsley, remaining Italian Seasoning, salt (we used 3/4 tsp), and pepper. (For 4 servings, use 11/2 tsp salt.) • Form into two patties (four patties for 4), each slightly wider than a burger bun.

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. Push stalks close together and sprinkle with Parmesan. (For 4 servings, leave potatoes roasting and toss asparagus on a second baking sheet; roast on middle rack.) • Return to top rack until potatoes are browned, asparagus is tender, and cheese has melted, 10-12 minutes more.

• While asparagus roasts, heat a drizzle of olive oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with mozzarella; cover pan to melt cheese. • Meanwhile, in a third small bowl, combine ketchup and mayonnaise.

• Toast buns; spread cut sides with garlic butter. • Fill buns with patties and bruschetta topping. Divide burgers between plates along with potato wedges and asparagus. Serve with sauce on the side.