Bleu Cheese and Shallot Veggies

This is a typical go-to side dish for me using whatever vegetables I have in the fridge. Tonight I had asparagus and cauliflower. In the past I've used mushrooms, zucchini, peas, artichokes, etc, etc. It's super simple!

1/2 head fresh cauliflower, cut into pieces

1 lb. fresh asparagus

olive oil

1 Tbsp. butter

1 small shallot, diced

Salt and pepper

1/3 C. crumbled bleu cheese

Heat over to 375 degrees. Toss the cauliflower, 1 tablespoon olive oil, and salt and pepper together. Roast on a baking sheet in the over for 15-20 minutes until tender. Remove from oven.

In a large saute pan, melt the butter and add 1 tablespoon olive oil over medium heat. Add the shallots and asparagus and cook 3 minutes. Stir, add in the cauliflower and continue sauteing until asparagus is cooked to your preference -- about 8 minutes.

Remove vegetables from heat and toss in a large serving bowl with the bleu cheese crumbles.