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.