Springtime Asparagus Medley
"Seasonal and tasty, this colorful side dish is delicious served warm or cold." Millie Vickery of Lena, Illinois.
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.
Recipe source: Taste of Home magazine, Feb/March, 2007, submitted by Millie Vickery of Lena, Illinois
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