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Roasted Potatoes and Asparagus with Lemon-Mustard Dressing
Roasted Potatoes and Asparagus with Lemon-Mustard Dressing
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try roasting asparagus and potatoes for a crispy, flavorful dish drizzled with mustard lemon dressing. Perfect side for roast chicken or grilled steak!
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
Instructions:
  • Preheat your oven to 450ºF and oil a rimmed baking sheet.
  • Prepare the potatoes for roasting: Gather them in the middle of the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with 1/8 teaspoon salt, adjust to your preference. Mix well until potatoes are coated, then spread them out in a single layer on the sheet. Roast for 15 minutes until partially cooked.
  • Toss the asparagus with 1 tablespoon of oil, 1/8 teaspoon salt, or to taste. Push the potatoes to one side of the baking sheet and spread the asparagus on the other side. Roast for an additional 10 minutes until both are tender. Serve in a bowl.
  • Prepare the dressing by combining lemon juice, lemon zest, mustard, salt, and a pinch of black pepper in a small bowl. Slowly whisk in the oil until well combined.
  • Mix warm potatoes and asparagus with half the dressing until coated. Adjust seasoning as desired with more dressing, salt, or pepper. Finish with chopped tarragon and serve.

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