Spring Asparagus
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 servings.
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
Ingredients
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1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
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2 small tomatoes, cut into wedges
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3 tablespoons cider vinegar
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3/4 teaspoon Worcestershire sauce
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1/3 cup sugar
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1 tablespoon grated onion
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1/2 teaspoon salt
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1/2 teaspoon paprika
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1/3 cup canola oil
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1/3 cup sliced almonds, toasted
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1/3 cup crumbled blue cheese, optional
Directions
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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.
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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.
Nutrition 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.
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