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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? 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.
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Reviews
This sounds scrumptious. I'm going to try it in the next couple of days.
looks like this would be great for an Easter lunch
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