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Preheat oven to 400℉.
In a small dish, combine oregano, paprika, garlic powder, salt, and pepper. Set aside.
Slice baby potatoes into halves or quarters depending on size (diced potatoes should be about 1 inch in size for quick roasting) and place into a large bowl.
Top with 2 tablespoons of olive oil and about ⅔ of your seasoning blend. Toss until evenly coated.
Pour potatoes onto one side of a half baking sheet and spread into a single layer. Bake for 20 minutes.
Meanwhile, prepare your asparagus. Gently bend the woody end of each asparagus spear until it breaks naturally (or, bend one spear, take note of where it breaks naturally, and slice the remainder with a knife in the same spot). Discard the woody ends.
Toss asparagus with remaining olive oil and seasoning and set aside.
Carefully remove par-baked potatoes from the oven and add asparagus to the empty side of the sheet pan, spreading into a single layer.
Bake for 15 minutes, or until vegetables are fork tender and cooked to your liking (if asparagus is very thin, bake potatoes for 25 minutes, then add asparagus and bake for 10 minutes).
Remove from oven and serve hot.