4.24.15 Roasted Potatoes and Asparagus with Mustard Vinaigrette
At last weekend’s farmer’s market, I managed to score a big bag full of pretty much the most beautiful little potatoes I’ve ever seen. Seriously. Multi-colored hues of purple, white, gold, red, and pink - these were not your average potatoes. With a variety of textures and colors on these little guys, I knew that roasting them was the way to go. After all, this would ensure they kept their lovely colors and cooked up the most evenly.
Also, in the name of spring, I had recently procured some asparagus. Of course, since I was already roasting my potatoes, I opted to throw my asparagus in the oven to roast along with them. This turned out to be a very good decision. When my vegetables came out of the oven all roasty and warm, I tossed them with a sweet and tangy mustard vinaigrette, which was soaked up beautifully by the warm veggies. Finished off with fresh herbs, this lovely springy side went perfectly along with some simply roasted salmon for a satisfying dinner. Oh spring, I’m so glad you’re here.
Roasted Potatoes and Asparagus with Mustard Vinaigrette
I recommend using small fingerling or roasting potatoes for this. If you can find a colorful variety like I did, even better!
- 1 lb potatoes, cleaned and cut into ½ inch pieces
- ¼ cup olive oil, divided
- 1 tsp freshly ground black pepper, divided
- 1 tsp salt, divided
- ½ lb asparagus, cut into 1 inch pieces
- 1 Tbsp fresh lemon juice
- 2 tsp whole grain mustard
- 1 tsp honey
- ¼ cup chopped fresh parsley
- 2 Tbsp chopped fresh chives
1. Preheat oven to 400 degrees.
2. In a bowl, toss the potatoes with 1 Tbsp olive oil, ½ tsp salt, and ½ tsp pepper. Once evenly coated, spread in a single layer on a baking sheet and roast at 400 degrees for 20 minutes.
3. Toss the asparagus with ½ Tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper. After the potatoes have roasted for 20 minutes, pull the baking sheet out of the oven, give the potatoes a good stir, then add the asparagus to the baking sheet with the potatoes. Put back in the oven and roast for an additional 10 - 15 minutes, or until potatoes and asparagus are tender.
4. When vegetables are finished roasting, remove from oven and let sit for 5-10 minutes to cool slightly.
5. In a bowl or measuring cup, whisk together the remaining 2 ½ Tbsp olive oil, lemon juice, mustard, honey, ¼ tsp salt, and ¼ tsp pepper. Toss dressing with the roasted vegetables. Stir in the chopped parsley and chives. Serve immediately.