Warm Roasted Potato and Asparagus Salad
- 1 ½ pounds baby potatoes, cut into bite sized pieces
- 1 tablespoon fresh rosemary, minced (optional)
- ½ bunch asparagus, blanched and sliced into ¼ inch pieces
- olive oil
- kosher salt
- For the Dressing
- 2 tablespoons grainy mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- ½ cup olive oil
- 1 clove garlic minced
Preheat the oven to 400 degrees.
Line a rimmed baking sheet with parchment paper. Toss the potatoes with enough olive oil to coat and sprinkle with the rosemary and a pinch of kosher salt. Roast about an hour.
In a small bowl, combine the lemon juice, mustard, salt, pepper, sugar and garlic. Slowly whisk in the olive oil until the dressing is totally emulsified. Set aside.
Bring a large pot of salted water to a boil. Cook the asparagus in the water until they turn bright green — just 1 or 2 minutes. Remove the asparagus and transfer to an ice bath to stop the cooking. Once they are cool, slice to about ¼ inch pieces.
When the potatoes are done, transfer them to a large mixing bowl. Pour about half the dressing over the potatoes. Add the sliced asparagus and toss to combine. Serve warm or at room temperature with the extra dressing on the side because some people like extra dressing and they shouldn’t be denied.