Springtime Asparagus Medley |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I made this for my mom and I for lunch and we were slurping up the dressing. :) I put the recipe as written, but my changes are in parentheses. Ingredients:
1 1/2 lbs asparagus spears, 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 (i used green onion) |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/3 cup vegetable oil (i used canola) |
1/3 cup sliced almonds, toasted |
1/3 cup crumbled blue cheese (i really think this enhances the flavor) (optional) |
Directions:
1. In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
2. Add tomatoes; cover and keep warm.
3. In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
4. Pour over asparagus mixture and toss to coat.
5. Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.
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