Springtime Asparagus Medley - cooking recipe

Ingredients

1 1/2 lbs asparagus spears, trimmed and cut into 2 inch pieces
2 small tomatoes, cut into wedges
3 tablespoons cider vinegar
3/4 teaspoon Worcestershire sauce
1/3 cup sugar
1 tablespoon grated onion (I used green onion)
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup vegetable oil (I used canola)
1/3 cup sliced almonds, toasted
1/3 cup crumbled blue cheese (I really think this enhances the flavor) (optional)

Preparation

In large saucepan, bring water to oil. Add aspargus; cover and cook for 3-5 minutes or until crisp-tender. (I steamed my asparagus in the microwave.) Drain.
Add tomatoes; cover and keep warm.
In a blender, combine vinegar, Worcestershire sauce, sugar, onion, salt and paprika; cover and process until smooth. While processing, gradually add oil in a steady stream.
Pour over asparagus mixture and toss to coat.
Transfer to serving bowl; sprinkle with almonds and blue cheese if desired. Serve warm.