Roasted Potato and Asparagus Salad

I am a huge fan of potatoes, and the older I get, the more I love roasted ones, in particular. Once again, I had something in the fridge that I wanted to use before it went bad. This time it was asparagus. Goat cheese is always a welcome addition to anything around here. What resulted was a delicious side dish that I wish I had made more of!

Roasted Potato and Asparagus Salad
1 lb russet potatoes, cut into 1- 1 1/2 inch cubes
10-12 asparagus spears
2 jarred roasted red peppers, cut into long strips
1/4 cup goat cheese, crumbled
olive oil, salt and pepper
reduced balsamic dressing *see below*

Preheat the oven to 425. Line a baking sheet with foil and spray with cooking spray.
In a medium bowl, toss the potatoes with a teaspoon of olive oil, a little salt and pepper. Place on one side of the baking sheet and put in the oven for 20 minutes.
In the same bowl, toss the asparagus with a little olive oil, salt and pepper. Set aside.

Meanwhile, start prepare the dressing:
In a small saucepan, put 1/2 a cup of balsamic dressing over medium high heat and bring to a boil. Once boiling, reduce the heat to medium low and let bubble for about 5 minutes. You should have about 2 tablespoons. Remove from the heat and set aside to cool.

Once the potatoes have cooked 20 minutes, remove the pan from the oven. On the opposite side of the potatoes, place the seasoned asparagus. Return the pan to the oven and roast for an additional 7-8 minutes, or until the asparagus is just cooked and the potatoes are fork tender.

While the pan is in the oven, continue making the dressing:
To the reduced balsamic, add about 1/4 cup of olive oil. Whisk in salt and pepper to taste.

Once the potatoes and asparagus have cooked, remove from the oven and set aside to cool until ready to assemble.

To assemble the salad:
Cut the asparagus into thirds. In a medium bowl, add the potatoes, asparagus, and red pepper. Add the dressing and toss. Top with the goat cheese.

Serve at room temperature, enjoy!