Warm Avocado-Dill Potato Salad with Asparagus, Edamame & Pine Nuts

Directions

1. Heat the oven to 450°F and have a baking sheet ready.
2. Rinse the potatoes and cut them into half-inch pieces; place them on a sheet with the edamame, drizzle with oil, then season with salt and pepper and spread in a single layer.
3. Roast the potatoes and edamame in the oven until the potatoes are fork-tender, about 15 minutes (the oven can be cold).
4. While they cook, wash and dry the remaining produce.
5. Halve and pit the avocado. Score the flesh in the skin, scoop it into a medium bowl, and mash until smooth.
6. Strip the dill leaves from the stems, mince, and add to the avocado.
7. Juice the lemon into the bowl, then whisk in water, salt, and pepper to form a loose dressing; add more water, one tablespoon at a time, if needed for a creamy consistency.
8. Trim the asparagus into two-inch pieces and spread on a second baking sheet; drizzle with oil, then season with salt and pepper.
9. When the potatoes and edamame have roasted, transfer them to the oven basket or continue on the sheet and add the asparagus sheet; roast until the vegetables are tender, about 10 minutes more.
10. Remove the roasted vegetables and toss them with the avocado-dill dressing until evenly coated.
11. Serve by dividing the warm salad among dishes and sprinkling the pine nuts on top.