Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

Roasting asparagus and potatoes together makes a crispy, flavorful combination. A mustard lemon dressing brings it all together! This is a great vegetable side to serve with roast chicken or grilled steak.

Asparagus with potatoes and recipe
Sally Vargas

Spring is here! Spring is here! Sometimes I feel like Chicken Little. That’s how excited I get about spring and spring food.

And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o'clock.

How to Roast Asparagus with Potatoes
Sally Vargas

An Easy Side Dish for Spring

This dish is radically simple and easy, and really highlights the arrival of asparagus season.

Roast some potatoes in the oven, then add asparagus. Roast a little longer and voila!

While that’s happening you can make an easy lemon and mustard dressing to toss with the vegetables just before serving.

The recipe makes a bit more dressing than you might need for this dish, but it keeps for at least a week in the refrigerator, where it lies waiting for your next salad. Need I say it? That is so convenient!

Tarragon: The Secret Ingredient

Tarragon contributes a distinctive flavor—it's a bittersweet flavor that is similar to anise. Substitute parsley if tarragon is not your cup of tea.

Potatoes and Asparagus Recipe roast the potatoes and asparagus
Sally Vargas

What to Serve for the Main Course

Serve these roasted potatoes and asparagus alongside your favorite roasted chicken or a grilled steak. Try one of these recipes!

Turn Leftovers Into an Easy Lunch

In case you have any leftover potatoes and asparagus (and I doubt you will), you can add some chunks of canned tuna, tomatoes, hardboiled eggs, olives, green beans, or whatever you happen to have around to make a fantastic Nicoise-style salad.

I know I am going to be eating this side dish until the last spear of asparagus is pulled out of the ground.

Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 to 6 servings


For the potatoes and asparagus:

  • Oil (for the baking sheet)

  • 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

For the dressing:

  • 3 tablespoons lemon juice

  • 1 teaspoon finely grated lemon zest

  • 1 teaspoon Dijon mustard

  • 1/8 teaspoon kosher salt

  • 1/3 cup extra virgin olive oil

  • Freshly ground black pepper

  • 1 tablespoon chopped fresh tarragon


  1. Preheat the oven:

    Preheat the oven to 450ºF.

    Oil a rimmed baking sheet.

  2. Begin roasting the potatoes:

    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.

    Asparagus and potatoes recipe roast the potatoes
    Sally Vargas
  3. Add the asparagus and continue roasting:

    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. (Total cooking time is 25 minutes.) Transfer to a serving bowl.

    Potatoes and Asparagus Recipe roast the potatoes and asparagus
    Sally Vargas
  4. Make the dressing:

    In a small bowl, mix the lemon juice, lemon zest, mustard, salt, and a pinch of black pepper. Gradually whisk in the oil.

    How to roast potatoes with asparagus
    Sally Vargas
  5. Toss the potatoes in the dressing:

    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.

Nutrition Facts (per serving)
256 Calories
19g Fat
20g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 256
% Daily Value*
Total Fat 19g 24%
Saturated Fat 2g 12%
Cholesterol 0mg 0%
Sodium 173mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 4g
Vitamin C 15mg 76%
Calcium 34mg 3%
Iron 2mg 10%
Potassium 592mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.