Asparagus-Potato Toss - cooking recipe

Ingredients

2 Tbsp. each white balsamic vinegar and extra-virgin olive oil
1 1/2 tsp. salt
1 tsp. each dried oregano and chopped fennel seeds
1/2 tsp. each dry mustard and ground black pepper
3 lb. mixed small potatoes, halved
1 lb. asparagus, cut into 2-inch lengths (about 2 cups)

Preparation

Heat oven to 400. In a large bowl, combine first seven ingredients; reserve 1 Tbsp. In a large bowl, toss potatoes with remaining mixture to coat.
Spread potatoes on baking sheet. Roast 25 minutes.