Potatoes and Asparagus have different cooking times in the oven, so they are separately roasted and then tossed with arugula in this warm salad.

Heat the oven to 400.

Soak 1/2 lb. of arugula in a cool water bath, then drain and spin dry.

Chop 1 stem of green garlic, white and green parts both.

Scrub 1 lb. of potatoes and then cut into 2″ by 1/2″ pieces (“fries”).  Toss with 1 T. olive oil and 1/2 t. salt and then spread in a single layer on a baking sheet or cast iron skillet.  Roast in the oven until nicely brown on the bottom (potatoes will move easily when you shake the pan).  Add the green garlic whites and stir into the potatoes.  Continue roasting until the spuds are fully tender.

Wash 1 bunch of Asparagus spears and snap off the tough bases.  Toss with olive oil and salt, and arrange in a single layer on a baking sheet.  Roast in the oven until they are bright green, crisp-tender, and just beginning to brown.  Remove from the oven and immediately sprinkle the garlic leaves over them and drizzle with 1 t. lemon juice.  Stir to deglaze the pan.

Allow the vegetables to cool for 5 minutes.  Make a simple dressing with equal parts lemon juice and olive oil plus salt and pepper.  Taste and correct for your preference.  Toss just enough into the arugula to coat it.

Crumble 4 oz. of goat cheese (chevre) (optional).

Toss the potatoes, asparagus and chevre with the arugula.