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
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.
