Marinated asparagus bundles

Yield: 10 Servings

Measure Ingredient
2½ pounds Asparagus
10 \N Green onions
2 \N Red bell peppers, cut into
\N \N 20 strips
1 cup Red wine vinegar
\N \N (or balsamic vinegar)
½ cup Water
2 teaspoons Sugar
1 teaspoon Dried oregano
1 teaspoon Dried tarragon
1 teaspoon Worcestershire sauce
½ teaspoon Salt
¼ teaspoon 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.

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