Preheat oven to 425°. Combine asparagus, 2 teaspoons olive oil, 1/8 teaspoon kosher salt, and pepper on a baking sheet. Bake at 425° for 9 minutes. Heat a large skillet over medium heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion to pan; sauté for 6 minutes. Stir in vinegar, thyme, and 1/8 teaspoon kosher salt. Top asparagus with onion mixture and crumbled blue cheese.
What is not to love - asparagus, blue cheese, onions! My husband was looking for more. We served with swordfish and it was fine - it didn't overpower, but it would be amazing with steak or other red meat. We also cooked the asparagus in foil on the grill because we were cooking the swordfish outside and didn't want to heat the oven just for the asparagus (1/2 recipe for the two of us), but roasting is my favorite way of cooking asparagus, so I would certainly cook them that way if I didn't have the grill going.