Potatoes and Asparagus With Light Blue Cheese Vinaigrette
By: Kristi Rimkus
Published: Wednesday, March 24, 2010 - 6:56am

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

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.

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!