Preheat oven to 375 degrees.

Chop and discard tough asparagus ends and quarter the potatoes.

Toss on a baking sheet with olive oil and season heavily with salt and pepper.

Roast in the oven until fork tender, about 20-25 minutes, tossing half way through.

In a small bowl, mix sour cream, horseradish, and white wine vinegar. Season with salt and pepper. Taste and add more horseradish if you want it spicier.  Set aside.

Meanwhile, heat a tbsp of olive oil in a skillet over medium.

Slice mushrooms in half and add to skillet.

Sauté until browned and soft, adding more oil if needed. Season with salt and pepper.

I prefer to leave my onions raw for crunch and a nice bite so I simply slice the onion thin.

Heat broth over low in a saucepan.

Add roast beef a minute or two before plating to warm and add some additional flavor.

To plate add spinach to the bottom of the plate. Top with raw red onion slices. Place roasted asparagus and potatoes along the sides of the plate along with sauteed mushrooms. Add warm roast beef in the center. Spread the creamy dressing on top of the beef and serve!