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Marinated Asparagus Bundles

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 10 servings
Thin asparagus spears work best in this elegant side dish.

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

Nutrition Information

  • calories 28
  • caloriesfromfat 10 %
  • fat 0.3 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 5.6 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 51 mg
  • calcium 28 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter.