Ingredients
oil,for the baking asparagus
1lbsmall red skinned potatoes,halved
2tbspolive oil,divided
¼tspsalt,divided
1lbasparagus,bottoms trimmed and cut into one 1½ inch lengths
3tbsplemon juice
1tsplemon zest,finely grated
1tspdijon mustard
⅛tspsalt
⅓cupextra virgin olive oil
black pepper,freshly ground
1tbspfresh tarragon,chopped
Preparation
Preheat the oven to 450 degrees F. Oil a rimmed baking sheet.
Mound the potatoes in the center of the baking sheet. Sprinkle with 1 tablespoon of olive oil and ⅛ teaspoon of 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.
Add the asparagus and continue roasting: In a bowl, toss the asparagus with the remaining 1 tablespoon of oil and ⅛ teaspoon of 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. Transfer to a serving bowl.
In a small bowl, mix the lemon juice, lemon zest, mustard, salt, and a pinch of black pepper. Gradually whisk in the oil.
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.
