Roasted Potato And Asparagus And Tarragon

• 1 1/2 pounds asparagus
• 1/4 cup, plus 2 tablespoons olive oil, divided
• salt and pepper to taste
• approximately 25 small new potatoes, scrubbed
• 2 tablespoons minced fresh tarragon
• 1/2 Vidalia or othe sweet onion, thinly sliced
• 1/4 cup white vinegar

1. Preheat the oven to 425 degrees.
2. Snap the ends off the asparagus and reserve them for another purpose. Toss the asparagus with 1 tablespoon of olive oil, a few grinds of pepper, and a sprinkle of salt. Roast the asparagus until they are tender, 10 to 15 minutes. When they have cooled a bit, slice them diagonally into bite-sized pieces.
3. In a separate pan (or in the same pan if you have time and want to save dirtying another pan), toss the potatoes with 1 tablespoon of olive oil, salt and pepper. Roast them, too, until they are tender, about 20 to 25 minutes.
4. While the vegetables are cooking, slice the onion and mince the tarragon. When the potatoes are done, let them cool until they are just cool enough to handle. Cut them in half or in smaller pieces if they are large and, while they are still warm, toss them in a large bowl with the remaining 1/4 cup of olive oil and the white vinegar.
5. Add the asparagus and tarragon. Taste, and adjust seasonings as necessary.

asparagus, olive oil, salt, new potatoes, tarragon, vidalia, white vinegar

Taken from food52.com/recipes/4716-roasted-potato-and-asparagus-and-tarragon (may not work)