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.