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.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: 4 to 6 servings

Ingredients

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

Method

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.

Asparagus and potatoes recipe roast the potatoes

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

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 make the dressing

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.

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Comments

  • Lorie D.

    This is really a great recipe. Cooking times and temperature are spot on. I used the tarragon and it does have a distinctive flavour. I may try the parsley next time to see the difference, but there definitely will be a next time. Fabulous side!!

    xxxxxyyyyy

  • Ellie

    I would like the nutritional information for this recie. It sounds delicious.023

    • Emma Christensen

      Hi, Ellie! I would recommend using a nutritional calculator like this one. Thanks!

    • Judy

      I would like to see all of the recipes with all nutritional information and tell specifically what the portion is for the calories – not just that makes x number of servings.

  • Sarah

    I received potatoes and asparagus in my produce delivery this week, so I whipped up this recipe. It is absolutely delicious! I am not a fan of tarragon, so I used the parsley instead. Can’t wait to make it again!

    xxxxxyyyyy

  • cat

    I made this as a side with salmon. A lovely spring supper

    xxxxxyyyyy

  • Sandy S

    This sounds really good! That lemon mustard dressing has my mouth watering for it!