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Categories:
asparagus green onions red bell peppers onion red wine vinegar water sugar oregano tarragon mustard Worcestershire sauce salt pepper
Viewed: 40 - Published at: 4 years agoIngredients
- 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
Method
- 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.
