Spring Asparagus Salad
Time: 25 minutes
Servings: 8 servings
Ingredients
- 1½ lb Fresh Asparagus, trimmed & cut into 2” pieces
- 2 Small Tomatoes, cut into wedges
- 3 T Cider Vinegar
- ¾ tsp Worcestershire Sauce
- ⅓ C Sugar
- 1 T Grated Onion
- ½ tsp Salt
- ½ tsp Paprika
- ⅓ C Canola Oil
- ⅓ C Sliced Almonds, toasted
- ⅓ C Crumbled Blue Cheese, optional
Instructions
- Boil 1 C of water in a large saucepan.
- Add asparagus.
- Cook for 3-4 minutes until tender.
- Drain asparagus and place in a large bowl.
- Add tomatoes and cover to keep warm.
- Stir vinegar, worcestershire sauce, sugar, onion, salt and paprika in a small bowl until smooth.
- Gradually add oil until well combined.
- Pour mixture over asparagus and tomatoes.
- Toss till evenly coated.
- Top with almonds and if desired, crumbled blue cheese.
Go Rogue by toasting almonds and topping salad with a Balsamic Vinaigrette.
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