Did you know that it’s national asparagus day? I’m not sure of the origin of these national food days or who’s in charge of creating them but I thought I’d play along. Here is my tried and true quick asparagus medley.
This side dish pairs beautifully with cod or chicken.
Serve warm or cold!
TRY MY SUMMER VARIATION OF THIS MEDLEY, USING GRILLED TOMATOES + ASPARAGUS!
MAKE IT YOUR OWN….
WITHOUT CRUMBLED FETA 
OR WITHOUT THE ALMONDS ATOP A PIECE OF TOAST, WHITEFISH, OR CHICKEN!
Asparagus Medley
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 6 1x
- Category: side dish
Description
Asparagus medley is the perfect spring side dish paired with a codfish or chicken. Try my summer variation using grilled tomatoes and asparagus!
Ingredients
- 1 lb asparagus spears, trimmed and cut into 2-inch pieces
- 2 Campari tomatoes, cut into wedges. (or a handful of grape tomatoes cut in halves)
- 3 TBS apple cider vinegar
- 3⁄4 TSP Worcestershire sauce
- 3 TBS sugar
- 1 TBS grated onion(or onion powder)
- 1⁄2 TSP salt
- 1⁄2 TSP paprika
- 1⁄8 cup olive oil
- 1⁄8 cup sliced almonds, optional
- 1⁄3 cup crumbled feta or blue cheese (optional, but recommended)
Instructions
In a large saucepan, bring water to boil. Blanche asparagus in boiling water for 3-5 minutes or until crisp-tender. Drain.
Add tomatoes to the pan of hot asparagus; cover and set aside.
In a blender, process vinegar, Worcestershire sauce, sugar, and spices; until smooth. While processing, gradually add oil.
Pour over asparagus/tomato mixture and toss to coat.
Transfer to serving bowl; sprinkle with almonds and feta cheese if desired. Serve warm or cold.
Notes
Serve warm or cold!
Try a summer version using grilled asparagus + tomato wedges
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