Healthy Roasted Asparagus Market Salad

• 2 whole Small Potatoes, Cut In Half, Then Quartered
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 12 stalks Asparagus, Ends Trimmed
• 1/2 cups Chickpeas, Cooked
• 1 Tablespoon Champagne Vinegar (red Wine Vinegar Is Also Okay)
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Dijon Or Grain Mustard
• 1-1/2 cup Mixed Tomatoes (heirloom Or Cherry, Etc..), Sliced Bite Size
• 6 leaves Fresh Basil, Roughly Chopped
• 1/2 cups Feta Cheese, Crumbled
• Freshly Ground Black Pepper

1. Preheat oven to 425u0b0F.
2. Boil potatoes until cooked, drain and set aside. In a sheet tray, lay aluminum foil and drizzle 1 tablespoon olive oil. Add asparagus, quickly mix olive oil and sprinkle a little salt on top. Push the asparagus to one side and add chickpeas to the other. Put in the oven and cook for 8 minutes, until asparagus are sizzling. Take out of the oven and leave to cool.
3. For the dressing, in a bowl, mix the remaining 2 tablespoons olive oil, champagne vinegar, salt, and Dijon or grain mustard.
4. Place 6 asparagus on each plate, add the chickpeas and top with the rest of the vegetables, basil and feta cheese. Finish with a drizzle of dressing and some freshly ground black pepper. Serve.

potatoes, olive oil, stalks, chickpeas, vinegar, kosher salt, tomatoes, fresh basil, feta cheese, freshly ground black pepper

Taken from tastykitchen.com/recipes/salads/healthy-roasted-asparagus-market-salad/ (may not work)