Name: Roasted Potatoes and Asparagus Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: For Potatoes and Asparagus:; oil; 1 lb small red skinned potatoes; 2 tbsp olive oil; ¼ tsp salt; 1 lb asparagus; For Dressing:; 3 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dijon mustard; ⅛ tsp salt; ⅓ cup extra virgin olive oil; black pepper; 1 tbsp fresh tarragon

How To Make Roasted Potatoes and Asparagus

Roasted potatoes and asparagus, paired with mustard lemon dressing produce an appetizing side dish. Crunchy in texture and zesty when eaten.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

For the Potatoes and Asparagus:

oil,for the baking asparagus
1lbsmall red skinned potatoes,halved
2tbspolive oil,divided
¼tspsalt,divided
1lbasparagus,bottoms trimmed and cut into one 1½ inch lengths

For the Dressing:

3tbsplemon juice
1tsplemon zest,finely grated
1tspdijon mustard
⅛tspsalt
⅓cupextra virgin olive oil
black pepper,freshly ground
1tbspfresh tarragon,chopped

Instructions

Preheat the oven to 450 degrees F. Oil a rimmed baking sheet.
Mound the potatoes in the center of the baking sheet. Sprinkle with 1 tablespoon of olive oil and ⅛ teaspoon of 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.
Add the asparagus and continue roasting: In a bowl, toss the asparagus with the remaining 1 tablespoon of oil and ⅛ teaspoon of 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.

Dressing:

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.