Preheat oven to 400 degrees.

Wash your baby potatoes and slice them in half.

In a medium bowl, toss them with your tablespoon of vegetable oil and salt.

Arrange on a parchment lined sheet, cut side facing down.

Roast potatoes in oven at 400 degrees, for about 50 minutes until potatoes are cooked and the sliced side of your potatoes are nicely browned.

While potatoes are cooking prep your asparagus.

Chop asparagus into 3 or 4 so they are small enough pieces to toss in a salad.

Sauté asparagus with neutral vegetable oil until just tender and season with salt and pepper to taste. Set aside.

Make dressing: In a small bowl, mix together your ingredients, garlic, tahini, red wine vinegar, and honey. Set aside. If your tahini is not runny or lacks enough oil, add about a tablespoon of olive oil to the dressing.

When potatoes are browned, take them out of oven.

Place potatoes in a bowl and add your sautéed asparagus, pepperocini, cumin and toss.

Pour your dressing over your potatoes and veggies and toss until everything is coated in the dressing and ingredients are distributed evenly.

Season with more salt and add more peperoncini if desired. Taste and adjust! If you want more sweetness, add more honey. More acidity, add more red wine vinegar and so on.

Finish with sesame seeds garnish with parsley if you like and serve hot! Can also be served cold but cool tahini changes overall texture of the dressing.

Serve immediately and enjoy!