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Springtime Asparagus Medley


Seasonal and tasty, this colorful side dish is delicious served warm or cold. I get lots of compliments on the zesty sauce.

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Rate this recipe 4.5/5 (124 Votes)


  • 1 cup water
  • 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


Servings 8
Preparation time 20mins
Cooking time 25mins
Adapted from


Step 1

In a large saucepan, bring water to a boil. Add asparagus; cover and cook for 3-5 minutes or until crisp-tender. Drain. Add tomatoes; cover and keep warm.

In a blender, combine the vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream. Pour over asparagus mixture and toss to coat.

Transfer to a serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.

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