Perfect for spring, Tina Miller’s side dish of asparagus and potatoes was one of the recipes in her cookbook Vineyard Harvest: A Year of Good Food on Martha’s Vineyard (Broadway Books, 2005).

Serves 6

• 1 shallot, peeled
• 1 tablespoon fresh oregano or marjoram
• 2 tablespoons fresh parsley
• 1 tablespoon fresh basil
• 1 teaspoon Dijon mustard
• 1 tablespoon aged red wine vinegar
• 1/4 cup olive oil, divided
• 2 pounds fingerling potatoes
• 1 pound asparagus, stalks trimmed, cut into thirds
• Salt and pepper

1. Mince the shallot, oregano, parsley, and basil together in a small food processor or with a knife. Add the mustard and vinegar, pulse (or whisk together in a bowl), and slowly add 2 tablespoons of the olive oil until emulsified. Pour into a large mixing bowl.

2. Cover the potatoes with cold water in a medium pot and bring to a boil. Reduce the heat to medium-high and gently boil the potatoes for about 10 minutes, until you can pierce the potatoes through. Remove from the heat and drain. While the potatoes are still warm, slice them in half on the bias with a sharp knife. Wipe the blade between slices to remove potato buildup.

3. While the potatoes are cooking, heat the remaining 2 tablespoons of oil in a sauté pan over medium-high heat. Add the asparagus, stir, and sauté for about 4 minutes. Remove from the heat and add to the bowl with the herb mixture. Add the warm potatoes to the herb mixture and asparagus, toss gently, and season with salt and pepper. Serve warm or at room temperature.