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)

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.

Meanwhile, in the same bowl, toss the asparagus with reserved vinaigrette to coat; add to potatoes. Roast 10 minutes more.

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Godliness with contentment is great gain. 1 Tim. 6:6