Roasted Asparagus And Potatoes With Dijon Balsamic Vinaigrette

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons balsamic vinegar
• 1 small shallot, very finely minced
• kosher salt
• 1 bunch asparagus, trimmed and cut into two inch pieces
• 1 tablespoon extra virgin olive oil
• 2 teaspoons extra virgin olive oil
• cracked black pepper
• 1 lb baby red potato, cut into quarters
• 1 tablespoon dijon mustard

Recipe

• 1 preheat oven to 450 degrees.
• 2 in a lage salad bowl, combine vinegar, shallot, and salt to taste. let stand 20 minute.
• 3 place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. pour onto cookie sheet and season to taste with salt and pepper.
• 4 place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
• 5 roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. potatoes may take longer than asparagus.
• 6 meanwhile, whisk remaining 1 tbs olive oil and dijon mustard into the bowl with the shallot and vinegar. taste and adjust seasonings.
• 7 when the vegetable are done, add to bowl with dressing. toss to combine. taste and adjust salt and pepper and serve.