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Springtime Asparagus Medley
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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 vegetable oil
1/3 cup sliced almonds, toasted
1/3 cup crumbled blue cheese, optional
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.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |