1.5 lb new potatoes, cut in bite size pieces
20 asparagus spears, trim the woody ends off
1/3-1/2 c chopped walnuts
3 Tbls olive oil
2 Tbls lemon juice
2 tsp whole grain mustard
1 Tbls oil
3 oz spinach leaves
1/3 c feta cheese
Boil the potatoes for about 15 minutes. While potatoes are boiling, toast the walnuts in large sauce pan for 3-5 minutes. Drain on paper towels. Mix olive oil, lemon juice, mustard, salt & pepper in small bowl, and set aside. With slotted spoon scoop all potatoes out, and add asparagus spears to boiling water for 5 minutes. Drain.
In large sauce pan that was used for walnuts, add 1 Tbls oil and heat. Add potatoes and asparagus until slightly browned – 10-15 minutes. Put in mixing bowl and add dressing. mix thoroughly.
On large plate place your spinach leaves, place potato mixture on top, sprinkle feta cheese and walnuts on top. Serve.