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.
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
1 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.
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.
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.
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.