Here’s what
you need:
2 large
russet potatoes, peeled and sliced lengthwise
1 pound
asparagus, trimmed
3-4 T lemon
juice
½ C olive oil
1 t tarragon
1 t Dijon
mustard
1 t marjoram
Here’s what
you do:
Peel and
slice the potatoes. Drop them in boiling water and simmer for about 3-4
minutes. Remove them from the water and toss them in some olive oil, salt and
pepper. Roast them in a 425 degree oven to your liking. I turned my over a few
times, and gave them a quick blast under the broiler at the end. Plan on about
15 minutes.
Cut the
asparagus in half, toss in olive oil, salt and pepper. Roast in the same oven,
but for much less time.
Make the
dressing by whisking together the lemon juice, olive oil, tarragon and
marjoram.
Stack it all
together and drizzle with the dressing.
Tracy's Living Cookbook
