Spring Asparagus
Original recipe: tasteofhome.com
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, optional
DIRECTIONS:
- In a large saucepan, bring 1 cup of 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, if desired, cheese.
Nutrition Facts: based on 1 serving
portion size: 3/4 cup
- Fiber – 1g
- Carbohydrates – 12g
- Protein – 2g
- Fat– 11g
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