Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

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

1. Heat the oven to 450ºF. Lightly coat a rimmed baking sheet with oil.
2. Pile the potatoes on the middle of the baking sheet. Drizzle them with 1 tablespoon of the olive oil and season with 1/8 teaspoon salt, or to taste. Turn them until they’re coated, then arrange them across the pan in a single layer. Roast for 15 minutes; they should be on their way, but not finished yet.
3. While the potatoes roast, put the asparagus in a bowl and toss it with the remaining 1 tablespoon of oil and 1/8 teaspoon salt, or to taste.
4. Take the baking sheet out of the oven. Slide the potatoes over to one side, still keeping them spread out in one layer. Arrange the asparagus on the empty side of the baking sheet, then put the pan back in the oven.
5. Roast for 10 minutes longer, until both the potatoes and asparagus are tender. The total time in the oven is 25 minutes. Move everything to a serving bowl.
6. In a small bowl, stir together the lemon juice, lemon zest, mustard, salt and a pinch of black pepper. Slowly whisk in the oil until the dressing comes together.
7. Pour half of the dressing over the warm potatoes and asparagus, then toss to coat. Taste and add more dressing, salt or pepper if you’d like. Finish with the chopped tarragon and serve.