This is a print preview of "Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette" recipe.

Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette Recipe
by Kristi Rimkus

Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette

Looking for a colorful side dish? How about roasted potatoes and asparagus with a light and creamy blue cheese vinaigrette?

Rating: 4.2/5
Avg. 4.2/5 3 votes
Prep time: United States American
Cook time: Servings: 4 Servings

Ingredients

  • 3 tablespoons champagne vinegar
  • 2 tablespoons walnut oil
  • 1 tsp honey
  • ¼ cup blue cheese
  • 4 medium Yukon gold potatoes, cubed
  • 1 pound asparagus, thin stalks cut into 2″ pieces
  • ½ tsp salt
  • ¼ tsp pepper

Directions

  1. Preheat oven to 400.
  2. Combine walnut oil, vinegar, honey and blue cheese and set aside.
  3. Place potatoes in a microwaveable bowl covered with water, and microwave on high for 10 minute until just tender. Drain off water.
  4. Spray a cookie sheet with non-stick cooking spray, and spread out asparagus and potatoes. Spray vegetables with olive oil cooking spray. Lightly season with salt and pepper. Bake 10 minutes until asparagus is crisp tender.
  5. Toss with dressing.