Marinated Asparagus Bundles

Thin asparagus spears work best in this elegant side dish.

Yield: 10 servings

Ingredients

• 2 1/2  pounds  asparagus
• 10  green onions
• 2  red bell peppers, cut into 20 strips
• 1  cup  finely chopped onion
• 1  cup  red wine vinegar
• 1/2  cup  water
• 2  teaspoons  sugar
• 1  teaspoon  dried oregano
• 1  teaspoon  dried tarragon
• 1  teaspoon  dry mustard
• 1  teaspoon  Worcestershire sauce
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper

Preparation

Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 minutes 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 13 x 9-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.

Nutritional Information

Calories:

28 (10% from fat)

Fat:

0.3g (sat 0.1g,mono 0.0g,poly 0.1g)

Protein:

2g

Carbohydrate:

5.6g

Fiber:

1.4g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

51mg

Calcium:

28mg