30 Min

• 1 lb Red Potatoes, smaller ones halved and larger ones quartered
• 1 bunch Asparagus, woody ends snapped off and cut into 1 1/2-inch pieces
• ⅓ cup plus 2 Tbsp Olive Oil
• 3 Tbsp Lemon Juice
• 1 tsp Finely Grated Lemon Zest
• 1 tsp Dijon Mustard
• Sea Salt
• Freshly Ground Black Pepper
• 1 Tbsp Chopped Herbs, such as Basil (optional)

Preheat oven to 450 degrees. Toss potatoes with 1 tablespoon olive oil and a good sprinkle of sea salt. Spread on half of baking sheet in one layer. Roast 15 minutes. Potatoes should be partially cooked at this point.

Toss asparagus with another tablespoon of oil and a sprinkle sea salt. Remove baking sheet from oven and spread asparagus on other side of pan; return to oven.
Roast 10 minutes longer, or until asparagus and potatoes are tender. 

Meanwhile, in small bowl, mix lemon juice, lemon zest, mustard, sea salt, and pinch of black pepper. Gradually whisk in oil.

Pour half dressing over warm potatoes and asparagus; toss to coat. Taste, and add more dressing, sea salt or pepper, if you like. Sprinkle with chopped fresh herbs and serve.