Zesty Asparagus Side

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Asparagus photoThis 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.

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Zesty Asparagus Side

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.
Servings: 8

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.

Photo by Muffet