Potatoes and Asparagus With Light Blue Cheese Vinaigrette

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

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.

Tools

 



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!

Yield:

4

Added:

March 24, 2010

Creator:

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