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.