Name: Garlic Roasted New Potato and Asparagus Salad {Gluten-Free}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1lb (450 g) small yellow potatoes (I used honey gold potatoes), halved or quartered depending on size; 2 tablespoons olive oil; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1lb (450 g) fresh asparagus, woody ends trimmed off and discarded, and tender stalks chopped into about 2-inch pieces (I used Michigan Asparagus); 2 cloves garlic, minced; Small handful of fresh mint leaves (you can chiffonade the mint, or leave the leaves whole); Small handful of crumbled goat cheese