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Roasted Asparagus Potato Salad

Olive Oil

Salt & Pepper

Mustard

Fingerling Potatoes

Parsley Chives

Asparagus

Garlic

Lemon

Preheat the oven to 400 degrees F.   On a sheet pan, toss the potatoes with oil, salt and pepper. Arrange the potatoes, so they are all cut side down.

Roast the potatoes until the sides touching the pan are golden brown, about 25 minutes. Flip them and roast for 10 minutes.  Add the asparagus and roast until it is crisp-tender, about 6-8 minutes.

To make the vinaigrette, whisk the garlic, mustard, parsley, chives, salt, pepper, lemon juice and oil in a bowl big enough for the potatoes and asparagus.

Stir the roasted potatoes and asparagus into the vinaigrette. Sprinkle with additional fresh herbs before serving.

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Roasted Asparagus Potato Salad