- 4 small yukon gold potatoes
- 10 stalks of asparagus
- 3/4 cup french green lentils
- 2 tablespoons olive olive oil
- 1/2 tablespoon rosemary
- 2 tablespoons dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons soybean oil
cut about 2 inches off the tops of the asparagus stalks, and then halve those again. pull the cookie sheet out and scoot the potatoes to one side. toss the asparagus cuts in the other tablespoon of olive oil and place on the other end of the cookie sheet. pop back in the oven for another 15 minutes. the potatoes will likely still need some browning up, so put them back in the oven as well. if they are are too crispy or in danger of burning, remove them when you cook the asparagus.
the lentils should finish up cooking after the asparagus has been in for a bit. drain them and set aside. in a jar, or dressing shaker, mix up the soybean oil, red wine vinegar and dijon mustard. when the asparagus is done, combine them with the potatoes and lentils and gently toss in the dijon dressing.
makes about 3 side dish servings.