1/2 lbs. asparagus, woody ends removed, cut into one or two-inch pieces
1/4 cup + 1 Tablespoon plain nonfat yogurt
1 Tablespoon Dijon mustard
1 Tablespoon red wine vinegar
1/2 shallot, minced
1/4 teaspoon each salt and pepper
Prep Time: 15min | Cook Time: 30min
Preheat oven to 400 °F.
Scrub red potatoes and cut into bite-sized chunks, roughly 1 inch wide. Toss with half of the oil and season with half of the salt and pepper, then spread in an even layer on a baking sheet or aluminum foil. Roast for around 30 minutes, until golden brown and tender.
Meanwhile, toss asparagus with the remaining oil and salt and pepper. Add to the oven with the potatoes during the last 8-10 minutes of cooking.
Prepare Dijon yogurt dressing by adding the yogurt, Dijon, red wine vinegar, shallot, salt, and pepper to a small bowl and whisking until smooth. Taste and adjust amounts to your liking if necessary.
Remove asparagus and potatoes from oven and let cool slightly. Transfer to a large bowl and mix with the Dijon yogurt dressing. Serve warm.
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