Salad with roasted young potatoes, asparagus and capers

Ingredients:
● 300 g young potatoes (cut in half)
● 1 bunch of green asparagus (woody ends snapped off)
● 2 handfuls of rocket
● 2 tablespoons of capers in vinegar OLE!
● 1 teaspoon of mustard
● 1 tablespoon of wine vinegar or apple vinegar
● 3 tablespoons of olive oil
● Salt and pepper to taste
● (Optional) grated grana padano cheese

Preparation:
1. Bake the potatoes: drizzle with olive oil, season with salt and bake at 200°C for about 25–30 minutes, until golden.
2. Fry or blanch the asparagus (2–3 minutes in boiling water) until firm but soft.
3. Prepare the vinaigrette: mix together the mustard, vinegar, olive oil, salt, pepper and capers. Taste – the capers are salty, so season carefully.
4. Combine the warm potatoes, asparagus, rocket and dressing in a large bowl. Mix gently.
5. Serve immediately, with grated cheese on top if desired.