Spring Asparagus Recipe

5 5 6
Spring Asparagus Recipe
Spring Asparagus Recipe photo by Taste of Home
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Spring Asparagus Recipe

Read Reviews
5 5 6
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This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm.
Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Springtime Asparagus Medley in Taste of Home February/March 2007, p33

Nutritional Facts

3/4 cup: 154 calories, 11g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 12g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.

  • 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
  1. In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm.
  2. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Springtime Asparagus Medley in Taste of Home February/March 2007, p33

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Reviews forSpring Asparagus

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JBsez User ID: 6961698 118945
Reviewed Apr. 2, 2013

"I only used a tablespoon of sugar. It really doesn't need it."

MY REVIEW
zdb2010* User ID: 5656030 163140
Reviewed May. 26, 2011

"This is awesome - didn't put in the almonds though as I was running short on time to toast them etc. Also I only used about half of the dressing. SOOOOO tasty."

MY REVIEW
Cahira User ID: 1835249 94836
Reviewed Apr. 9, 2010

"Fantastic salad, great both hot and cold the next day..."

MY REVIEW
JessCostello User ID: 4038887 208685
Reviewed Apr. 30, 2009

"This is awesome. I made it after finding asparagus on sale at the grocers. What a treat! I will make it over and over, and have already passed it on to others!"

MY REVIEW
MsSherm User ID: 1004877 148733
Reviewed Sep. 14, 2008

"This simple recipe is fresh with a complex flavor. My brother-in-law who doesn't like asparagus raved about this dish!"

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