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Springtime Asparagus Medley

Springtime Asparagus Medley
Seasonal and tasty, this colorful side dish is delicious served warm or cold. I get lots of compliments on the zesty sauce.
8-10 ServingsPrep/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.
© Taste of Home 2013

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Springtime Asparagus Medley (continued)

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.
© Taste of Home 2013