Warm Salad Of Roasted Potatoes And Asparagus |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We still haven’t found our warm weather yet and I wanted to make a warm, comfort food kind of side dish that was still fairly light. I have used this dressing in a number of other vegetable preparations, but never with roasted potatoes and asparagus, so I decided to give it a try. Read more . The result was exactly what I wanted, a light side that had a definite comfort food appeal. It was devoured by everyone, including the kids!! The dressing can be made while the veggies are roasting or ahead of time and stored in the fridge (pull it out when you start the process to take the chill off). Ingredients:
3 lb yukon gold potatoes |
1 bunch asparagus (or two if you want more asparagus) |
extra virgin olive oil |
salt & pepper |
dried thyme |
dried oregano |
for the dressing |
1 medium shallot, minced or grated |
1/4 cup dijon mustard |
1/2 cup extra virgin olive oil (i was running out, so i used a combination of garlic flavored and regular) |
3-4 tblspns white wine vinegar (this is to taste - i started with 3 and added one more scant tblspn after tasting, you may not want the extra) |
1/2 tspn dried sage |
1/2 tspn tone’s vegetable seasoning |
salt & pepper to taste |
Directions:
1. Preheat oven to 450 degrees (F).
2. Wash the potatoes and cut them into similar sized (bite-sized) pieces.
3. Wash the asparagus and trim off the woody ends, then cut on the diagonal into 1-inch pieces.
4. Put the potatoes into a bowl and toss with a bit of olive oil to coat; season with salt & pepper, oregano & thyme.
5. Transfer the potatoes from the bowl onto a foil lined baking sheet (spray the foil with non-stick spray first) – making a single layer for even roasting.
6. Roast in the 450 degree oven for 15 minutes.
7. Meanwhile, put the asparagus into the same bowl (or a different one, if you want extra dishes to wash!) and toss with a bit of olive oil to coat and season with salt & pepper, oregano & thyme.
8. After the potatoes have roasted for 15 minutes, pull out the baking sheet and move the potatoes around a bit (I hate to say turn each individual one, so just move them around) and add the asparagus to the baking sheet.
9. Put back in the oven and roast for another 15 minutes.
10. After the roasting is complete, remove the baking sheet from the oven and transfer the vegetables to a large bowl.
11. Pour the dressing over the vegetables and toss lightly.
12. Serve warm.
13. To make the dressing –
14. Either mince or finely grate the shallot and put into a bowl (I used a small bowl with steep sides, since I used my immersion blender).
15. Add the mustard, 3 tblspns vinegar, olive oil, sage and vegetable seasoning.
16. Blend with immersion blender until fully incorporated. (If you are whisking, you’ll want to whisk in the olive oil to incorporate, so add everything else first, then add the olive oil while whisking.)
17. Taste the dressing to determine whether you need to add additional vinegar and to correct the seasoning with salt & pepper to taste.
18. Blend or whisk again to incorporate any additions.
19. *This yielded a bit more dressing than I needed to lightly coat everything, but not so much more that I could’ve easily adjusted the measurements for this recipe. So, you may have a bit left over for a salad the next day or perhaps not – depending on the quantity of veggies used.
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