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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 8 servings |
||
| Calories 159 | ||
| Calories from Fat 101 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 5.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 164mg | 6% | |
| Potassium 285mg | 8% | |
| Total Carbohydrate 13.8g | 4% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 10.3g | ||
| Protein 3.1g | 6% | |
Springtime Asparagus Medley
By: SweetsLady
Sep 11, 2007
This is a Taste of Home recipe with lots of delicious taste. I made this for my mom and I for lunch and we were slurping up the dressing. 
I put the recipe as written, but my changes are in parentheses.)
SERVES 8 -10
Ingredients
- 1 1/2 lbs asparagus spears, 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 (I used green onion)
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/3 cup vegetable oil (I used canola)
- 1/3 cup sliced almonds, toasted
- 1/3 cup crumbled blue cheese (I really think this enhances the flavor) (optional)
Directions
1
In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.2
Add tomatoes; cover and keep warm.3
In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.4
Pour over asparagus mixture and toss to coat.5
Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.
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Featured Reviews for This Recipe
From: ~Nimz~
On Jul 13, 2008
This was excellent. A new summertime favorite for use. Loved the dressing. I did leave the almonds off to cut some of the calories, but did add the blue cheese. Thanks so much. Made for SSC Pet Parade
From: Heidi in Seattle
On May 25, 2008
I scaled this down to a lunch sized portion for just me and added chicken for a wonderful room temperature dish. I did cut down on the amount of sugar I used and will probably cut down or elminate the next time. Thanks for posting!
From: Chef~V
On May 12, 2008
I keep picking winners in the Bevy Tag and this IS one of them. I loved the sweet dressing and all the flavors just popped with every bite. I made this and served over pasta and It was a Wonderful meal! Thanks for Sharing Sweets!! ~V
From: cookiedog
On Apr 22, 2008
Asparagus with a sweet dressing- Thank you spring & Sweetslady! I followed the directions, except I only added the tips of the asparagus to steam for the last minute. I can't wait to have the leftovers for lunch tomorrow.
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