Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette

Ingredients

• 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

Directions

1. 1

   Preheat oven to 450 degrees.

2. 2

   In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.

3. 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. 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. 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. 6

   Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.

7. 7

   When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.