Roast Asparagus Potato Salad

Ingredients

• Potatoes, halved lengthwise
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• Asparagus, trimmed, cut into 3cm pieces 

Vinaigrette

• 1 tsp seeded mustard
• 1 garlic clove, minced
• Juice of 1 lemon
• 3 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley

Method

Preheat oven to 180C. In an oven dish, toss the potatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 25 minutes until they are golden brown. Flip to the other side and continue roasting for 10 minutes. In a small bowl, toss the asparagus with 1/2 tsp salt and 1/4 tsp pepper. Scatter the asparagus in the oven dish with the potatoes. Continue roasting for 6-8 minutes until the asparagus are bright green but still crisp. To make the vinaigrette, whisk together the mustard, garlic, lemon juice, olive oil, salt and pepper in a large bowl. Carefully fold the warm potatoes and asparagus into the vinaigrette. Sprinkle with parsley.