This impressive side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing.
—Millie Vickery, Lena, IL
Start to Finish: 25 min. • Makes: 8 servings
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
1. In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm.
2. Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with the toasted almonds and, if desired, cheese.
Per 3/4 cup: 154 cal., 11g fat (1g sat. fat), 0 chol., 159mg sod., 12g carb. (10g sugars, 1g fiber), 2g pro.
Diabetic exchanges: 2 fat, 1 vegetable, 1/2 starch.