Serves 4 - Prep Time 30 Minutes

• 1 1/2 pounds baby red potatoes (halved or quartered)
• 1 tablespoon plus 1 1/2 teaspoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons white wine vinegar
• 1 1/2 tablespoons fresh thyme leaves chopped
• Coarse salt and pepper
• 1 1/2 pounds chicken cutlets
• 1 1/2 pounds medium-think asparagus, trimmed
• 1 tablespoon butter
• 1 tablespoon garlic vinaigrette

Garlic Vinaigrette

• 1/4 cup white wine vinegar
• 1 tablespoon dijon mustard
• Coarse salt and pepper
• Pinch of sugar
• 3/4 cup extra-virgin olive oil