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.
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.
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!
- Ricotta-Stuffed Chicken
- Peppercorn Steak
- Roasted Garlic Chicken
- Roast Chicken with Apricot Glaze
- Cowboy Steak with Chimichurri Sauce
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
- 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 salt
- 1/3 cup extra virgin olive oil
- Freshly ground black pepper
- 1 tablespoon chopped fresh tarragon
Preheat the oven to 450ºF
Oil a rimmed baking sheet.
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.
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.
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.
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.