Good morning sunshine! The flavor is on point with these vibrant, tangy roasted potatoes and asparagus. A delicious side to any dinner or brunch topped with some creamy, dreamy low and slow turmeric and black pepper eggs.
1T dijon mustard
1 lemon, zested and juiced
1/2t garlic powder
1/4t black pepper
2T olive oil
1 large yukon gold potato, cubed
8 asparagus spears, chopped
1/8-1/4t black pepper
2T parmesan – optional
Preheat oven to 375°F. Whisk mustard, lemon zest and juice, garlic powder, salt, pepper and olive oil together. Put about 1/3 in a separate bowl with the asparagus and add the potatoes to the remaining. Toss the potatoes then roast on a baking sheet for 10 minutes, flip then 5 more minutes. Toss the asparagus then add to the baking sheet, pour a little leftover dressing over the potatoes and bake for another 5 minutes.
Meanwhile, whisk eggs throughly then pour in a small pot with 1/2T of the butter, turmeric and pepper. Bring to med-low heat and whisk regularly for 20-30 minutes until its a thick sauce. Remove from heat then add parmesan and the rest of the butter. Stir and pour over roasted veggies.