Preheat oven to 450 degrees Fahrenheit.

In a large salad bowl, combine balsamic vinegar, finely minced shallot, and salt to taste.

Let the mixture stand for 20 minutes to allow the shallot to mellow.

Place trimmed and cut asparagus in a plastic zipper bag.

Add 1 teaspoon of extra virgin olive oil to the bag with asparagus.

Shake the bag until the asparagus is well coated with oil.

Pour the asparagus onto a cookie sheet and season to taste with salt and pepper.

Place quartered baby red potatoes in the same plastic zipper bag used for asparagus.

Add 1 teaspoon of extra virgin olive oil to the bag with potatoes.

Shake the bag until the potatoes are well coated with oil.

Pour the potatoes onto a second cookie sheet and season to taste with salt and pepper.

Roast potatoes and asparagus for 15 minutes, or until potatoes are golden and crispy and can be pierced by a fork.

Note that potatoes may take longer than asparagus to cook.

Meanwhile, whisk the remaining 1 tablespoon of olive oil and Dijon mustard into the bowl with the shallot and vinegar.

Taste the vinaigrette and adjust seasonings as needed.

When the vegetables are done roasting, add them to the bowl with the vinaigrette.

Toss to combine the vegetables and dressing thoroughly.

Taste and adjust salt and pepper as needed before serving.