Ingredients
- 12 Ounces Potatoes Thicky sliced
- 3/4 Cup Chopped Onions 1 inch pieces
- 8 Ounces Asparagus Cut in 2 inch pieces
- Olive Oil
- salt and pepper
Honey Mustard Dressing
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Honey
- 1 Tbsp. White Balsamic Vinegar
- 1 Tbsp. Mayonnaise
- 1 Small Shallot Finely chopped
- 1 Tbsp. Chopped Parsley
Servings: +leftovers
Instructions
- In separate bowls, toss the asparagus and potatoes (along with the onions) with a little olive oil and season with salt and pepper. In the meantime heat a grill basket over a medium high flame.
- Add the potatoes and onions to the basket and cook tossing occasionally for 10 minutes or so. The potatoes should be softening and everything should begin to look golden.
- Add the asparagus to the basket and toss to combine. Continue to cook until the asparagus is tender crisp and the potatoes are tender. 5 – 8 minutes.
- Transfer the vegetables to a serving bowl. Shake the dressing ingredients together in a jar with a tight fitting lid. Pour the dressing over the veggies and toss to coat. Serve.
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