Springtime Asparagus Medley

1 cup Water

1 1/2 lb fresh Asparagus, trimmed and cut into 2 inch pieces

2 small Tomatoes, cut into wedges

3 tbsp. Cider Vinegar

3/4 tsp. Worsestershire Sauce

1/3 cup Sugar

1 tbsp. Grated Onion

1/2 tsp. Salt

1/2 tsp. Paprika

1/3 cup Vegetable Oil

1/3 cup Sliced Almonds, toasted

1/3 cup crumbled Blue Cheese, optional

In a lare saucepan, bring water to a boil. Add asparagus; cover and cook 3-5 minutes or until crisp-tender. Drain. Add tomatoes; cover and keep warm. In a blender combine vinegar, worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, graddually add oil in a steady stream. Pour over asparagus mixture and toss to coat. Transer to a serving bowl; sprinkle with almonds and bue cheese if desired. Serve Warm. Serves 8-10.

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