Ingredients:

  • 5 lbs Fingerling or New Potatoes, halved lengthwise
  • 1 bunch Asparagus Spears, tough ends snapped off
  • 7 Tbsp Extra Virgin Olive Oil (3 Tbsp for roasting, 4 Tbsp for vinaigrette)
  • 1 tsp Kosher Salt, plus more to taste
  • 1/2 tsp Freshly Ground Black Pepper, plus more to taste
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Dijon Mustard
  • 1 tsp Honey or Maple Syrup
  • 1 clove Garlic, minced very finely
  • 2 Tbsp Fresh Dill, roughly chopped
  • 1 Tbsp Fresh Chives, finely snipped
  • 1 tsp Lemon Zest

Instructions:

  1. Preheat oven to 425°F (220°C). Halve the fingerling potatoes. Toss them directly on a large, rimmed baking sheet with 2 Tbsp of olive oil, salt, and pepper. Spread the potatoes into a single layer, ensuring there is space between them for even browning.
  2. Place the potatoes in the preheated oven and roast for 15 minutes.
  3. While the potatoes roast, trim the asparagus and toss them in the remaining 1 Tbsp of olive oil, a pinch of salt, and pepper in a separate bowl. After the 15 minutes are up, carefully pull the baking sheet out and add the seasoned asparagus. Toss everything gently together on the sheet. Return the tray to the oven for an additional 12-15 minutes, or until the potatoes are golden brown and fork-tender, and the asparagus is tender-crisp.
  4. While the vegetables finish roasting, whisk together all the Vinaigrette ingredients (lemon juice, Dijon mustard, 4 Tbsp olive oil, honey/maple syrup, minced garlic, salt, and pepper) in a small bowl until emulsified and slightly thickened.
  5. Remove the roasted vegetables from the oven and immediately transfer them to a large serving bowl. Sprinkle the lemon zest, fresh dill, and chives over the hot vegetables. Drizzle 3/4 of the vinaigrette over the top and toss gently to coat everything beautifully. Transfer to a serving platter, finish with a drizzle of the remaining dressing and a pinch of flaky sea salt before serving.