1/2 pound asparagus, trimmed, cut 1-1/2 inches long
1 teaspoon Dijon mustard
1 garlic clove, minced
Juice of 1 lemon
3 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped parsley
Preheat the oven to 400 degrees F.
On a sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange the potatoes cut side down. Roast for 25 minutes until they are golden brown. Flip to the other side and continue roasting for 10 minutes.
In a small bowl, toss the asparagus with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Scatter the asparagus on the sheet pan with the potatoes. Continue roasting for 6-8 minutes until the asparagus are bright green but still crisp.
While the potatoes and asparagus are roasting, make the vinaigrette. Whisk together the mustard, garlic, lemon juice, olive oil, salt and pepper in a large bowl.
Carefully fold the warm potatoes and asparagus into the vinaigrette sprinkling with parsley.