Roasted Potatoes and Asparagus with Lemon-Mustard Dressing
-
Category
Side Dish
-
Cusine
American
What do you need?
How to make?
Ingredients
Oil
1 pound small red-skinned potatoes, halved
2 tablespoons olive oil, divided
1/4 teaspoon salt, divided
1 pound asparagus, bottoms trimmed and cut into 1 1/2-inch lengths
3 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/3 cup extra virgin olive oil
Freshly ground black pepper
1 tablespoon chopped fresh tarragon
Directions
Preheat the oven to 450ºF. Oil a rimmed baking sheet.
Mound the potatoes in the center of the baking sheet. Sprinkle with 1 tablespoon of the olive oil and 1/8 teaspoon salt, or to taste. Toss to coat the potatoes and then spread on the baking sheet in one layer. Roast for 15 minutes. The potatoes should be partially cooked at this point.
In a bowl, toss the asparagus with the remaining 1 tablespoon of oil and 1/8 teaspoon salt, or to taste.
Remove the baking sheet from the oven and push the potatoes to one side, keeping them in one layer. Spread the asparagus on the other side of the pan and return the pan to the oven.
Roast for 10 minutes longer, or until the asparagus and potatoes are tender. Transfer to a serving bowl.
In a small bowl, mix the lemon juice, lemon zest, mustard, salt and a pinch of black pepper. Gradually whisk in the oil.
Pour half the dressing over the warm potatoes and asparagus and toss to coat. Taste, and add more dressing, salt or pepper, if you like. Sprinkle with chopped tarragon and serve.