Springtime Asparagus Medley

By á-48860

Seasonal and tasty, this colorful side dish is delicious served warm or cold. I get lots of compliments on the zesty sauce.

Ingredients

• 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 canola oil
• 1/3 cup sliced almonds, toasted
• 1/3 cup crumbled blue cheese, optional

Preparation

Step 1

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.