Springtime Asparagus Medley |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Seasonal and tasty, this colorful side dish is delicious served warm or cold. I get lots of compliments on the zesty sauce. Ingredients:
1 cup water |
1-1/2 pounds fresh asparagus, 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 |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/3 cup canola oil |
1/3 cup sliced almonds, toasted |
1/3 cup crumbled blue cheese, optional |
Directions:
1. In a large saucepan, bring water to a boil. Add asparagus; cover and cook for 3-5 minutes or until crisp-tender. Drain. Add tomatoes; cover and keep warm.
2. In a blender, combine the 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.
3. Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm. Yield: 8-10 servings.
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