Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette

Do yourself a favor and don’t peel your potatoes. They’re perfect in this roasted potato and asparagus recipe with the skins on.

Didn’t your mother always tell you that the vitamins were in the skin? Seems that’s pretty close to the truth.

I never peel the skin off my potatoes, not even when I’m making smashed potatoes. I love the little bits of color it adds, and I haven’t heard anyone complain yet. Could be they comment when I’m not within earshot, but then what I don’t know doesn’t hurt me, right?

Asparagus and Potatoes

It’s getting tough these days to come up with new ways to cook those same old side dishes, but I must admit this asparagus and potato recipe 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.

There were leftovers, but when I went to put them in my lunch bag, I realized my husband had dumped them down the drain when he was doing the dishes last night. Hmmmmm.

Happy cooking!

Roasted Potatoes and Asparagus with Light and Creamy Blue Cheese Vinaigrette

Serves 4

Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette

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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

Instructions

1. 1. Preheat oven to 400.
2. 2. Combine walnut oil, vinegar, honey and blue cheese and set aside.
3. 3. Place potatoes in a microwaveable bowl covered with water, and microwave on high for 10 minute until just tender. Drain off water.
4. 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. 5. Toss with dressing.

6.6.15

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What’s good for me in this dish?

Asparagus tops the charts in vitamin K and folate. It’s also a good source of vitamins C and A. Folate is essential for a healthy cardiovascular system. Asparagus also contains potassium, making it a natural diuretic.

Potatoes with skin contains vitamins C, B6, copper, potassium, manganese, tryptophan, and fiber. Potatoes contain phytonutrients that have antioxidant activity, as well as flavonoids to protect against cardiovascular disease, respiratory problems and some cancers. B6 is helpful for cardiovascular and brain health, as well as sports endurance.

Amount Per Serving
Calories: 142
Total Fat: 8.90g
Cholesterol: 6mg
Sodium: 414mg
Total Carbs: 10.99g
Dietary Fiber: 3.37g
Sugars: 3.67g
Protein: 5.30g

Weight Watchers Points 3

Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com.

Roasted Potatoes and Asparagus with Light Blue Cheese Vinaigrette