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Springtime Asparagus Medley Recipe

Photo by: Taste of Home

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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.

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8-10 Servings
Prep/Total Time: 25 min.

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

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.
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.
Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 122 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 128 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g protein.

Springtime Asparagus Medley published in Taste of Home February/March 2007, p33

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