| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Salads, Vegetables |
10 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Asparagus |
| 10 |
|
Green onions |
| 2 |
|
Red bell peppers, cut into |
|
|
20 strips |
| 1 |
c |
Red wine vinegar |
|
|
(or balsamic vinegar) |
| 1/2 |
c |
Water |
| 2 |
ts |
Sugar |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried tarragon |
| 1 |
ts |
Worcestershire sauce |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Snap off tough ends of asparagus. Cover and cook in a small amount of
boiling water 5 inutes or until crisp-tender. Drain and rinse under cold
running water; drain well. Trim white portion from green onions, and
reserve for another use. Place green onion tops in a bowl; add boiling
water to cover. Drain immediately, and rinse under cold running water.
Gather asparagus into 10 bundles, and add 2 bell pepper strips to each
bundle. Tie each bundle with a green onion strip. Place bundles in a
13x9-inch baking dish. Combine chopped onion and next 9 ingredients (onion
through Pepper) in a bowl; stir well. Pour over asparagus bundles. Cover
and chill 2 to 8 hours. To serve, remove asparagus bundles from marinade,
and discard marinade. Arrange asparagus bundles on a serving platter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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