Warm Salad Of Roasted Potatoes And AsparagusFrom essentialingredients 3 years ago
- 3 lb yukon gold potatoes shopping list
- 1 bunch asparagus (or two if you want more asparagus) shopping list
- extra virgin olive oil shopping list
- salt & pepper shopping list
- dried thyme shopping list
- dried oregano shopping list
- For the dressing: shopping list
- 1 medium shallot, minced or grated shopping list
- ¼ cup Dijon mustard shopping list
- ½ cup extra virgin olive oil (I was running out, so I used a combination of garlic flavored and regular) shopping list
- 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) shopping list
- ½ tspn dried sage shopping list
- ½ tspn Tone’s vegetable seasoning shopping list
- salt & pepper to taste shopping list
How to make it
- Preheat oven to 450 degrees (F).
- Wash the potatoes and cut them into similar sized (bite-sized) pieces.
- Wash the asparagus and trim off the woody ends, then cut on the diagonal into 1-inch pieces.
- Put the potatoes into a bowl and toss with a bit of olive oil to coat; season with salt & pepper, oregano & thyme.
- 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.
- Roast in the 450 degree oven for 15 minutes.
- 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.
- 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.
- Put back in the oven and roast for another 15 minutes.
- After the roasting is complete, remove the baking sheet from the oven and transfer the vegetables to a large bowl.
- Pour the dressing over the vegetables and toss lightly.
- Serve warm.
- To make the dressing –
- 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).
- Add the mustard, 3 tblspns vinegar, olive oil, sage and vegetable seasoning.
- 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.)
- Taste the dressing to determine whether you need to add additional vinegar and to correct the seasoning with salt & pepper to taste.
- Blend or whisk again to incorporate any additions.
- *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.
The Cookessentialingredients Kansas City, Missouri
The Rating1 people
That is one long list of instructions Brooke but I'm willing to give it a whirl on your recommendation. Great post!chuckieb in Ottawa loved it
Hey Brooke! Made this the other evening for Mom and Hubby and all of us LOVED it! Something a little different and 'special' and the dressing is really nice. I especially like the little shallot bits in it. Wrote a bit more in IMI.
morechuckieb in Ottawa loved it
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