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Spring Asparagus Recipe
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Spring Asparagus
Serves 2-4
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Ingredients:
| 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 |
Directions:
- 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.
- 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 blue cheese. (To toast nuts, bake in a shallow pan in a 350F oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.)
| Course: | Salad, Side |
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