Potatoes and Asparagus With Light Blue Cheese Vinaigrette
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!
Total Steps
5
Ingredients
10
Tools Needed
5
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http://motherrimmy.com/wordpress/?p=4531Ingredients
- 3 tablespoons champagne vinegar
- 2 tablespoons walnut oil
- 1 teaspoon honey
- 1/4 cup blue cheese
- 4 medium Yukon gold potatoes, cubed
- 1 pound asparagus, thin stalks cut into 2″ pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- non-stick cooking spray
- olive oil cooking spray
Instructions
Step 1
Preheat oven to 400°F.
Step 2
Combine walnut oil, champagne vinegar, honey, and blue cheese in a bowl and set aside to create the vinaigrette.
Step 3
Place cubed potatoes in a microwaveable bowl, cover with water, and microwave on high for 10 minutes until just tender. Drain off the water.
Step 4
Spray a cookie sheet with non-stick cooking spray. Spread out the asparagus and potatoes on the prepared sheet. Spray the vegetables with olive oil cooking spray. Lightly season with salt and pepper. Bake for 10 minutes until the asparagus is crisp-tender.
Step 5
Toss the baked vegetables with the prepared blue cheese vinaigrette.