Potatoes and Asparagus With Light Blue Cheese Vinaigrette

Photo: Kristi Rimkus

Ingredients

3 tablespoons champagne vinegar

2 tablespoons walnut oil

1 teaspoon honey

1/4 cup blue cheese

4 mediums Yukon gold potatoes, cubed

1 pound asparagus, thin stalks cut into 2″ pieces

1/2 teaspoon salt

1/4 teaspoon pepper

Preparation

Preheat oven to 400.

Combine walnut oil, vinegar, honey and blue cheese and set aside.

Place potatoes in a microwaveable bowl covered with water, and microwave on high for 10 minute until just tender. Drain off water.

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.

Toss with dressing.

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About

It’s getting tough these days to come up with new ways to cook those same old sides, but I must admit this dish turned out well. I skipped the russet potatoes in favor of colorful Yukon gold (skin on of course), then added asparagus and a light and creamy blue cheese vinaigrette.

Colorful, creamy and delicious!