this is the new favorite recipe in my house. it makes a great side dish for omnivores and a yummy main dish for the veg crowd. when i twittered about my delicious left over lunch today, so many people were interested in the recipe i thought i’d post it here!

note: my style in the kitchen is recipe-free. i buy food that looks good and is good for me and then i put it together is a myriad of ways. a week in my house may consist of an italian meal, an asian stir fry, a mexicali something-or-other, and then something food network inspired. so this “recipe” is my guesstimates. get over the inaccuracy and start playing!

warm potato salad with asparagus & maple mustard vinaigrette

ingredients:
1lb fingerling potatoes (my husband likes expensive food, you might want to try something cheaper!)
1 bunch asparagus
1/2 onion
olive oil
2 tbsp dijion mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
salt
pepper
optional: cannellini beans

preheat oven to 375 degrees. cut asparagus, onion, & potatoes into bite sized pieces. spread onto baking sheets and coat lightly with olive oil, salt, & pepper. roast until potatoes are soft & lightly browned.

while roasting, prepare dressing. in a large bowl, whisk mustard, maple syrup, vinegar, and olive oil (to taste) to combine & emulsify.

when vegetables are cooked, toss them with dressing. add beans if desired. enjoy!

{click photos for credits}