Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

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Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

Roasted Potatoes and Asparagus with Lemon-Mustard Dressing

Side DishAsparagusPotatoes

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.

Photography Credit: 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

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

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 Recipe

  • 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

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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Sally Vargas

Sally Pasley Vargas is a freelance writer and the author of three cookbooks (Food for Friends, The Tao of Cooking, Ten Speed Press, and The Cranberry Cookbook). She currently writes the column The Confident Cook for The Boston Globe along with seasonal recipes for the Wednesday Food Section.

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By | 2018-04-25T14:05:00+00:00 April 25th, 2018|Favorite Spring, Quick, Side Dish, Vegetables, Vegetarian|0 Comments

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