Roasted Asparagus Salad with Blue Cheese Vinaigrette


  • 1/2 cup apple cider vinegar
  • 1/2 cup fresh dill
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1 1/2 cups vegetable oil
  • 3/4 cup crumbled blue cheese
  • 2 pounds asparagus, trimmed
  • Olive oil
  • Sea salt
  • Crumbled blue cheese or thin blue cheese slices
  • Toasted chopped walnuts
  • Fresh dill


  1. Place vinegar, dill, mustard, honey, salt and pepper in blender jar.
  2. Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.
  3. Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.
  4. Preheat oven to 400°F.
  5. Place asparagus in a single layer in a 13x9-inch baking pan. Drizzle with olive oil and sprinkle with sea salt. Roll pan both and forth until asparagus are coated with oil. Bake 20 minutes or until tender-crisp.
  6. Drizzle asparagus with Blue Cheese Vinaigrette Dressing, top with blue cheese, toasted walnuts and fresh dill.

Serves: 8-10

Test Kitchen Tip: Save time by roasting asparagus ahead and refrigerating. They taste great served cold with dressing. Use any leftover dressing over a garden salad.




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