I’m still on the asparagus kick. It is so good for you though.
4 small red potatoes, cut into small wedges
1 tablespoon Dijon mustard
1 pound fresh asparagus, cut
1/4 cup olive oil
1 tablespoon lemon juice
2 tablespoons minced chives
1/8 teaspoon salt
Dash of pepper
Place potatoes in a large saucepan; cover with water. Bring to a boil; cook for 5-6 minutes or just until tender.
In a large skilled, bring 1/2 inch of water to a boil. Add the asparagus ; cover and boil for 3 minutes. Drain and immediately place the asparagus in ice water. Drain and pat dry. Cut into 1 inch pieces
Drain potatoes and place in a large bowl; add asparagus. In a small bowl combine the mustard and lemon juice; whisk in oil until combined. Add chives, salt, and pepper. Pour over vegetables and toss to coat. Serve warm.