Name: Asparagus Medley
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
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)

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

Scale

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
³⁄₄TSP Worcestershire sauce
3 TBS sugar
1 TBS grated onion(or onion powder)
¹⁄₂TSP salt
¹⁄₂TSP paprika
¹⁄8 cup olive oil
¹⁄₈cup sliced almonds, optional
¹⁄₃cup crumbled feta or blue cheese (optional, but recommended)

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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