This recipe makes the most of young spring asparagus and our favourite holdover from last fall, the potato. &#160;Since the weather isn't quite balmy enough for a chilled salad, this warm side is a perfect compromise. 2 lbs potatoes, chopped into rough 1 inch pieces 1 bunch asparagus, chopped into 1 inch pieces 2 garlic cloves, minced Olive oil (for roasting and saut&#233;eing) salt and pepper Dressing: 1 Tbsp olive oil 1/4 Cup fresh lemon juice 1 tsp lemon zest 1 1/2 Tbsp dijon mustard 2 Tbsp fresh chives, finely chopped 2 Tbsp fresh dill, finely chopped 1 bunch green onions, finely chopped salt and pepper to taste Preheat the oven to 425. &#160;Toss potatoes in olive oil and minced garlic and season with salt and pepper. &#160;Roast potatoes on a parchment-lined baking sheet for 30 minutes, turning them halfaway through. While the potatoes are roasting, prepare the dressing by whisking together all of the ingredients. &#160;Set aside while the asparagus become the focus. Saut&#233; the asparagus in a little bit of olive oil over medium heat until the green colour really pops and the asparagus is cooked, but crunchy. Toss together the warm asparagus, potatoes and dressing until well-combined. &#160;Serve immediately. &nbsp; Recipe and photo adapted from &#160;See the original post <a href="" target="_blank">here</a>. &nbsp;