Makes 6 servings 


1/2 cup Italian dressing
1/3 cup Dijon mustard
2 lbs. small, red potatoes (unpeeled, quartered)
2 cups cut-up fresh or frozen Michigan Asparagus 
2 cups grape or cherry tomatoes, cut in half 
1/3 cup sliced green onion 


  1. Combine Italian dressing and mustard until blended. 
  2. Toss 1/4 cup dressing mixture with potatoes in a medium bowl. 
  3. Spray 15x10x1-inch baking pan with nonstick spray. 
  4. Arrange potatoes on pan. 
  5. Bake at 350 degrees for 20-25 minutes. 
  6. Remove from oven and add Michigan Asparagus to the pan. 
  7. Continue baking for another 10-15 minutes or until potatoes are tender and asparagus is lightly browned. 
  8. Put potatoes and asparagus into a large bowl, stir in tomatoes, onion, and remaining dressing. 
  9. Serve warm or at room temperature.