Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette

• balsamic vinegar↗2 tablespoons
• small shallot↗1

  very finely minced

• kosher salt↗
• bunch asparagus↗1 bunch

  trimmed and cut into two inch pieces

• extra virgin olive oil↗1 tablespoon
• extra virgin olive oil↗2 teaspoons
• cracked black pepper↗
• lb baby red potato↗1 lb

  cut into quarters

• Dijon mustard↗1 tablespoon

Step-by-step instructions

1. 1

   Preheat oven to 450 degrees.

2. 2

   In a large salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.

3. 3

   Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.

4. 4

   Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.

5. 5

   Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.

6. 6

   Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.

7. 7

   When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.