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Springtime Asparagus Medley

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Springtime Asparagus Medley


  • 1 cup water
  • 1 1/2 lbs. fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 small tomatoes, cut into wedges
  • 3 tbls. cider vinegar
  • 3/4 tsp. Worchestershire sauce
  • 1/2 cup sugar
  • 1 tbls. grated onion
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 1/2 cup vegetable oil
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup blue cheese crumbles, optional


  1. In a large saucepan, bring water to a boil. Add asparagus. Cover and cook for 3 to 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. Pour over asparagus mixture and toss to coat. Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm. Yields 8 to 10 servings.