Frying asparagus and potatoes together results in a crispy, flavorful combination. A mustard lemon dressing brings it all together! This is a great vegetable side dish to serve with roast chicken or grilled steak.
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Spring is here! Spring is here! Sometimes I feel like Chicken Little. So I look forward to spring and spring food.
An easy side dish for spring
Radically simple and light, this dish really marks the arrival of asparagus season.
Roast some potatoes in the oven, then add asparagus. Fry a little longer and voila!
Meanwhile, you can make an easy lemon mustard dressing to mix with the veggies just before serving.
The recipe makes a little more dressing than you need for this dish, but will keep in the fridge for at least a week, waiting for your next salad. do i have to say it This is so convenient!
Tarragon contributes a distinctive flavor – it’s a bittersweet flavor resembling aniseed. Substitute parsley if tarragon isn’t your thing.
What to serve with the main course
Serve these hash browns and asparagus alongside your roasted chicken or a grilled steak. Try one of these recipes!
- Chicken stuffed with ricotta
- peppercorn steak
- Roasted Garlic Chicken
- Roast chicken with apricot glaze
- Cowboy steak with chimichurri sauce
Turn leftovers into an easy lunch
If you have leftover potatoes and asparagus (and I doubt you will), feel free to add a few pieces of canned tuna, tomatoes, hard-boiled eggs, olives, green beans, or whatever you happen to have to make one to make fantastic Nicoise-style salad.
I know I’ll be eating this side dish until the last asparagus stalk is pulled out of the ground.
Fried potatoes and asparagus with lemon mustard dressing
ingredients
For the potatoes and asparagus:
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oil (for the baking sheet)
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1 lb small red skinned potatoeshalved
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2 tablespoon olive oildivided
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1/4 teaspoon Saltdivided
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1 lb asparagusBottoms trimmed and cut into 1 1/2 inch lengths
For the dressing:
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3 tablespoon lemon juice
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1 teaspoon Finely grated Lemon peel
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1 teaspoon Dijon mustard
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1/8 teaspoon kosher Salt
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1/3 Cup Extra virgin olive oil
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Freshly ground black pepperah
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1 tablespoon chopped fresh tarragon
method
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Preheat the oven:
Preheat oven to 450ºF.
Oil a rimmed baking sheet.
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Start by roasting the potatoes:
Pile the potatoes in the center of the baking sheet. Sprinkle or season with 1 tablespoon olive oil and 1/8 teaspoon salt. Stir to coat the potatoes, then spread in a single layer on the baking sheet. Fry for 15 minutes. The potatoes should be partially cooked by this point.
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Add asparagus and continue frying:
In a bowl, toss the asparagus with the remaining 1 tablespoon oil and 1/8 teaspoon salt, or to taste.
Remove the baking sheet from the oven and set the potatoes aside so they stay in one layer. Spread the asparagus on the other side of the pan and return the pan to the oven.
Roast 10 minutes longer, or until the asparagus and potatoes are tender. (Total cooking time is 25 minutes.) Transfer to a serving bowl.
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Make the dressing:
In a small bowl, mix the lemon juice, lemon zest, mustard, salt and a pinch of black pepper. Gradually stir in the oil.
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Turn potatoes in dressing:
Pour half of the dressing over the warm potatoes and asparagus and toss. Taste and add more dressing, salt or pepper if you like. Sprinkle with chopped tarragon and serve.
| nutritional information (per serving) | |
|---|---|
| 256 | calories |
| 19g | Fat |
| 20g | carbohydrates |
| 4g | protein |
