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Warm Salad Of Roasted Potatoes And Asparagus Recipe

Warm Salad Of Roasted Potatoes And Asparagus Recipe

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Warm Salad Of Roasted Potatoes And Asparagus

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Ingredients:

Serving

3 lb yukon gold potatoes
1 bunch asparagus (or two if you want more )
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 1 more scant tblspn after tasting, you may not want the extra)
1/2 tsp dried sage
1/2 tsp tone''s vegetable seasoning
salt & pepper to taste

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	544.44 Kcal (2279 kJ)
Calories from fat	271.88 Kcal
		% Daily Value*
Total Fat	30.21g	46%
Sodium	180.62mg	8%
Potassium	1547.76mg	33%
Total Carbs	66.89g	22%
Sugars	5.84g	23%
Dietary Fiber	4.81g	19%
Protein	8.34g	17%
Vitamin C	64mg	107%
Iron	276.2mg	1534%
Calcium	69.2mg	7%

Amount Per 100 g
Calories	130.61 Kcal (547 kJ)
Calories from fat	65.22 Kcal
		% Daily Value*
Total Fat	7.25g	46%
Sodium	43.33mg	8%
Potassium	371.3mg	33%
Total Carbs	16.05g	22%
Sugars	1.4g	23%
Dietary Fiber	1.15g	19%
Protein	2g	17%
Vitamin C	15.4mg	107%
Iron	66.3mg	1534%
Calcium	16.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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