pat's Recipe

Springtime Asparagus Medley

Category: Vegetable

1 cup water
1 1/2 pounds fresh asparagus, trimmed and
cut into 2-inch pieces
2 small tomatoes, cut into wedges
3 Tbsp cider vinegar
3/4 tsp Worcestershire sauce
1/3 cup sugar
1 Tbsp grated onion
1/2 tsp salt
1/2 tsp paprika
1/3 cup olive 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 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. Serve warm.

serves 8-10