Roasted Asparagus with New Potatoes, Arugula and a Lemon Caper Dressing

Delicious, fast and full of spring flavors!

Ingredients:

  • 2 Tablespoons oil of choice (neutral is best)

  • 4-6 new potatoes, scrubbed and cut into 1/2 inch chunks

  • 1 bunch asparagus, tough ends broken off and cut into 1 inch pieces, sliced at an angle

  • 4 cups fresh arugula

  • 1/4 cup walnuts, chopped

  • 1/4 cup fresh dill, minced

  • Salt and pepper to taste

  • 1/4 teaspoon crushed red pepper flakes

  • Chopped Chives and chive flowers

  • A few extra capers to toss on the salad at the end

  • Optional: feta cheese

Lemon-Caper Dressing:

  • Juice from 1 large lemon

  • 2 Tablespoons minced garlic

  • 1 Tablespoon Dijon-style mustard

  • 2 Tablespoons capers

  • 1/2 teaspoon honey

  • 3 1/2 Tablespoons extra virgin olive oil

  • 1/8 teaspoon crushed red pepper flakes

  • pinch of fine sea salt

To Make:

Preheat the oven to 400 degrees.

  1. Add chopped potatoes to a bowl and drizzle with 1 Tablespoon oil. Season with a little salt and pepper. Place on a prepared baking sheet and cook in the oven for about 10 minutes.

  2. Toss asparagus with the remaining 1 Tablespoon of oil and season with a little salt and pepper. After 10 minutes remove the potatoes form the oven. Add the asparagus to the pan and toss everything together. Place back in the oven and cook until potatoes and asparagus are browned and slightly crisp on all sides. About 10-20 minutes. Check veggies after about 12 minutes to make sure nothing is burning. You want them browned nicely but not blackened.

  3. While veggies cook prepare you dressing by combing all the ingredients and whisking until smooth. This works best in a food processor or with an immersion blender. Taste test and adjust ingredients if necessary. Set aside.

  4. Once veggies are done roasting remove from the oven, toss with the arugula and walnuts in a large bowl. The arugula will wilt quite a bit which is what we are going for here! Drizzle with dressing. Season with salt and pepper and add feta if using

  5. Divide salad among plates and sprinkle crushed red pepper flakes, minced dill and chives and a few extra capers.

Spring, SummerJenny Bourgeoisspring, spring vegetables, arugula, salad, potatoes, new potatoes, asparagus, lemon