Place vinegar, dill, mustard, honey, salt and pepper in blender jar.
Cover and pulse a few times, then blend on HIGH for 1 minute, gradually adding oil until mixture is slightly thickened.
Stir blue cheese into the oil mixture until well blended. Refrigerate until ready to serve.
Preheat oven to 400°F.
Place asparagus in a single layer in a 13×9-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.
Drizzle asparagus with Blue Cheese Vinaigrette Dressing, top with blue cheese slices, toasted walnuts and fresh dill.
Recipe Notes
Test Kitchen Tip: Save time by roasting asparagus ahead and refrigerating. They taste great served cold with dressing. Use any leftover dressing on a garden salad.