This Asparagus Recipe combines a zesty homemade dressing of spiced Worcestershire sauce with fresh asparagus and tomatoes for a colorful side dish perfect for summertime gatherings and 4th of July cookouts. Serve warm or chilled.
Ingredients
1 cup of water
1 1/2 lbs fresh asparagus, trimmed and cut into 2 inch pieces
2 tomatoes cut into wedges
3 Tbsp cider vinegar
3/4 tsp Worcestershire sauce
1/3 cup of sugar
1 Tbsp onion, grated
1/2 tsp salt
1/2 tsp paprika
1/3 cup of vegetable oil
1/3 cup of almonds, toasted and sliced
1/3 cup of blue cheese, crumbled
Method
Boil asparagus over medium heat until crisp but tender (about 5 minutes).
Drain and return to pan.
Add the tomatoes, cover the pan and keep warm.
Combine vinegar and Worcestershire sauce in a blender.
Add the sugar, onion, salt and paprika.
Slowly add oil into the mixture in a steady stream while processing.
Process until the dressing is well blended.
Pour the dressing over the asparagus and tomatoes. Stir to coat well.
Place the vegetables into a serving bowl and sprinkle with almonds and cheese.
Can be served warm or chilled.
Serves 8.
Zesty Asparagus Side
Ingredients
- 1 cup of water
- 1 1/2 lbs fresh asparagus trimmed and cut into 2 inch pieces
- 2 to matoes cut into wedges
- 3 Tbsp cider vinegar
- 3/4 tsp Worcestershire sauce
- 1/3 cup of sugar
- 1 Tbsp onion grated
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/3 cup of vegetable oil
- 1/3 cup of almonds toasted and sliced
- 1/3 cup of blue cheese crumbled
Instructions
- Boil asparagus over medium heat until crisp but tender (about 5 minutes).
- Drain and return to pan.
- Add the tomatoes, cover the pan and keep warm.
- Combine vinegar and Worcestershire sauce in a blender.
- Add the sugar, onion, salt and paprika.
- Slowly add oil into the mixture in a steady stream while processing.
- Process until the dressing is well blended.
- Pour the dressing over the asparagus and tomatoes. Stir to coat well.
- Place the vegetables into a serving bowl and sprinkle with almonds and cheese.
- Can be served warm or chilled.
