And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock.
An Easy Side Dish for Spring
This dish is radically simple and easy, and really highlights the arrival of asparagus season. Roast some potatoes in the oven, then add asparagus. Roast a little longer and voila! While that’s happening you can make an easy lemon and mustard dressing to toss with the vegetables just before serving. The recipe makes a bit more dressing than you might need for this dish, but it keeps for at least a week in the refrigerator, where it lies waiting for your next salad. Need I say it? That is so convenient!
Tarragon: The Secret Ingredient
Tarragon contributes a distinctive flavor—it’s a bittersweet flavor that is similar to anise. Substitute parsley if tarragon is not your cup of tea.
What to Serve for the Main Course
Serve these roasted potatoes and asparagus alongside your favorite roasted chicken or a grilled steak. Try one of these recipes!
Ricotta-Stuffed Chicken Peppercorn Steak Roasted Garlic Chicken Roast Chicken with Apricot Glaze Cowboy Steak with Chimichurri Sauce
Turn Leftovers Into an Easy Lunch
In case you have any leftover potatoes and asparagus (and I doubt you will), you can add some chunks of canned tuna, tomatoes, hardboiled eggs, olives, green beans, or whatever you happen to have around to make a fantastic Nicoise-style salad. I know I am going to be eating this side dish until the last spear of asparagus is pulled out of the ground.
Oil (for the baking sheet) 1 pound small red-skinned potatoes, halved 2 tablespoons olive oil, divided 1/4 teaspoon salt, divided 1 pound asparagus, bottoms trimmed and cut into 1 1/2-inch lengths
For the dressing:
3 tablespoons lemon juice 1 teaspoon finely grated lemon zest 1 teaspoon Dijon mustard 1/8 teaspoon kosher salt 1/3 cup extra virgin olive oil Freshly ground black pepper 1 tablespoon chopped fresh tarragon
Oil a rimmed baking sheet. Remove the baking sheet from the oven and push the potatoes to one side, keeping them in one layer. Spread the asparagus on the other side of the pan and return the pan to the oven. Roast for 10 minutes longer, or until the asparagus and potatoes are tender. (Total cooking time is 25 minutes.) Transfer to a serving bowl.
