Asparagus and Fingerling Potatoes with Mustard Pan Sauce

(recipe by TheSalmons)


  • 12 oz. fingerling potatoes
  • 1/2 bunch asparagus
  • 1 shallot
  • 3 tbsp. butter
  • 2 tbsp. whole grain Dijon mustard
  • 1 tbsp. lemon juice
  • small bunch of fresh tarragon
  • olive oil
  • salt and pepper

Prep. the produce:

  • Cut the potatoes into 1/2 inch thick rounds.
  • Peel and thinly slice the shallot.
  • Cut off and discard the tough, woody stem ends of the asparagus. Angle cut the stalks into 1-inch long pieces.
  • Pick the tarragon leaves off the stems, discard stems and rough chop the leaves.

Cook vegetables: Heat 2 tbsp. olive oil on medium-high in a skillet. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened.

Add the shallot and asparagus to the potatoes. If the pan seems dry, add a little more olive oil. Cook, stirring occasionally for 3 to 5 more minutes. The asparagus will become bright green and tender.

Make the mustard sauce: While the vegetables cook, make the sauce in a small pot/pan. Add the butter, mustard, lemon juice, and 2 tbsp. water. Cook, stirring constantly for 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the tarragon. Season with salt and pepper to taste.

Drizzle sauce over the vegetables and serve. The mustard sauce also works great with roast pork.

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Lynn Salmon <>{

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