Arugula Salad with Roasted Potatoes, Asparagus, and Goat Cheese

Directions

Little New Potatoes, halvedLittle New Potatoes, halvedPre-heat oven to 450°F .

In a covered container toss potatoes and asparagus with one tablespoon of the olive oil, one teaspoon of the salt and 1/2 teaspoon pepper. Toss well.

Line a baking sheet with foil. Scatter potatoes and asparagus on baking sheet.

Roast potatoes and asparagus until caramelized and tender, about 20 minutes

While the vegetables are roasting, place arugula in a bowl and drizzle with remaining olive oil, salt and pepper. Add lemon juice then toss to coat. Place roasted asparagus, potatoes and goat cheese on top to serve. Sprinkle with minced basil if you wish.