Makes 6 servings
1/2 cup Italian dressing
1/3 cup Dijon mustard
2 pounds small red potatoes, unpeeled, quartered (about 1-inch pieces)
2 cups cut-up fresh or frozen Michigan asparagus
2 cups grape or cherry tomatoes, cut in half
1/3 cup sliced green onion
Combine Italian dressing and mustard until blended. Toss 1/4 cup dressing mixture with potatoes in a medium bowl.
Spray 15x10x1-inch baking pan with nonstick spray. Arrange potatoes on pan. Bake in a preheated 350-degree oven 20 to 25 minutes. Remove from oven, add asparagus to the pan.
Continue to bake 10 to 15 minutes or until potatoes are tender when pierced with a fork and asparagus is lightly browned.
Put potatoes and asparagus in a large bowl. Stir in tomatoes, onion and remaining dressing mixture. Serve warm or at room temperature.