Springtime Asparagus Medley

Name: Springtime Asparagus Medley
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8-10 serving(s)
Ingredients: 1 1/2 lbs asparagus spears, trimmed and cut into 2 inch pieces; 2 small tomatoes, cut into wedges; 3 tablespoons cider vinegar; 3/4 teaspoon Worcestershire sauce; 1/3 cup sugar; 1 tablespoon grated onion (I used green onion); 1/2 teaspoon salt; 1/2 teaspoon paprika; 1/3 cup vegetable oil (I used canola); 1/3 cup sliced almonds, toasted; 1/3 cup crumbled blue cheese (I really think this enhances the flavor) (optional)

(7)

Recipe by SweetsLady

This is a Taste of Home recipe with lots of delicious taste. I made this for my mom and I for lunch and we were slurping up the dressing. :) I put the recipe as written, but my changes are in parentheses.)

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READY IN: 15mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs asparagus spears, trimmed and cut into 2 inch pieces
2

small tomatoes, cut into wedges
3

tablespoons cider vinegar
³⁄₄

teaspoon Worcestershire sauce
¹⁄₃

cup sugar
1

tablespoon grated onion (I used green onion)
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon paprika
¹⁄₃

cup vegetable oil (I used canola)
¹⁄₃

cup sliced almonds, toasted
¹⁄₃

cup crumbled blue cheese (I really think this enhances the flavor) (optional)

DIRECTIONS

In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) 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, gradually add oil in a steady stream.
Pour over asparagus mixture and toss to coat.
Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.

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