Roasted Spring Vegetables With Watercress Vinaigrette

1¾ pounds small new potatoes, scrubbed clean (larger ones can be cut in half)

½ teaspoon fine sea salt

Freshly ground black pepper

5 tablespoons extra-virgin olive oil

1 pound asparagus, woody ends trimmed

4 large eggs

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh mint leaves

1 tablespoon chopped fresh tarragon leaves

½ cup lightly packed watercress, coarsely chopped

8 cornichons, coarsely chopped

2 tablespoons small capers, rinsed and drained

1 tablespoon red wine vinegar

1 teaspoon Dijon-style mustard

Preheat the oven to 425 degrees.

Toss the new potatoes on a large rimmed baking sheet with the salt, a pinch of pepper and 2 tablespoons of the oil. Roast until the potatoes are almost but not quite tender when pierced with a skewer, 20 to 30 minutes.

Reserve 2 or 3 asparagus spears; add the remaining spears to the baking sheet with the potatoes, using tongs to toss/coat them in the oil on the baking sheet. Roast until the asparagus turns bright green and starts to go slightly limp, 5 to 15 minutes (depending on the thickness of the spears). Transfer to a mixing bowl.

While the vegetables are roasting, bring a small saucepan of water to a boil over high heat. Carefully lower in the eggs, then reduce the heat to medium-low until the water is barely bubbling. Set up a bowl of ice water next to the stove. Cook the eggs for 9 minutes, then use a slotted spoon to transfer them to the ice-water bath. Once they are cool, peel and quarter the eggs, then add them to the bowl with the vegetables. (If you want them to stay together for presentation, wait and add them after the salad has been composed on a platter or individual plates.)

Combine the parsley, mint, tarragon, watercress, cornichons and capers in a small bowl. Add the remaining 3 tablespoons of oil, the vinegar and mustard, and whisk to form an emulsified vinaigrette.

Use a vegetable peeler to cut the reserved spears of raw asparagus into thin strips, and add them to the mixing bowl. Pour the vinaigrette over, toss gently, and serve warm or at room temperature.

Cook's note: The roasted vegetables and hard-cooked eggs can be refrigerated for up to 5 days; bring to room temperature or warm in a low-heat oven before serving. The vinaigrette can be refrigerated for up to 2 weeks, but it tastes freshest within the first few days.

Nutrition: Makes 4 servings. Per serving: 400 calories, 13 g protein, 40 g carbohydrates, 23 g fat, 4 g saturated fat, 185 mg cholesterol, 570 mg sodium, 7 g dietary fiber, 4 g sugar

Adapted from "A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing)," by Anna Jones (Ten Speed Press, 2014).