Ingredients
1½ lbs new (or baby) potatoes, halved & quartered (by size)
3 Tbsp Madagascar Black Pepper Olive Oil
1 lb asparagus, trimmed and cut into 2-inch pieces
1 garlic clove, finely minced or crushed
1 Tbsp whole grain mustard (or Dijon)
2 Tbsp minced fresh chives (plus more for garnish)
2 tsp sea salt, divided & freshly ground black pepper to taste
1 Tbsp fresh lemon juice
2 Tbsp Sicilian Lemon White Balsamic Vinegar
Directions
Preheat oven to 425°F.
On a sheet pan, toss potatoes with 1 Tbsp Black Pepper Olive Oil, 1 tsp salt, and pepper to taste.
Arrange cut side down. Roast for 15 minutes, flip, then roast another 10 minutes.
Add asparagus to the sheet pan, toss with potatoes, and roast for 6–8 minutes until tender-crisp.
In a large bowl, whisk together garlic, mustard, chives, remaining salt, pepper, lemon juice, Sicilian Lemon Balsamic and remaining Black Pepper Olive Oil.
Toss warm roasted vegetables in the vinaigrette until well coated. Garnish with extra chives.
Serve warm or at room temperature.