Russet potatoes. Fresh asparagus. Olive oil. Tarragon. Dijon. What’s not to love? Plus it’s pretty on a plate. Honestly, good enough for company! If you don’t happen to have marjoram, try some dried coriander. Either one will give the dressing the desired lemony punch you are looking for. Inspired by www.vegan4one.com
Here’s what you need:
2 large russet potatoes, peeled and sliced lengthwise
1 pound asparagus, trimmed
3-4 T lemon juice
½ C olive oil
1 t tarragon
1 t Dijon mustard
1 t marjoram
Here’s what you do:
Peel and slice the potatoes. Drop them in boiling water and simmer for about 3-4 minutes. Remove them from the water and toss them in some olive oil, salt and pepper. Roast them in a 425 degree oven to your liking. I turned my over a few times, and gave them a quick blast under the broiler at the end. Plan on about 15 minutes.
Cut the asparagus in half, toss in olive oil, salt and pepper. Roast in the same oven, but for much less time.
Make the dressing by whisking together the lemon juice, olive oil, tarragon and marjoram.
Stack it all together and drizzle with the dressing.
And if you're not sick of asparagus yet this year (and who ever gets sick of asparagus?) you might also like these recipes: