Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette Recipe

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.