Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Asparagus
10 Green onions
2 Red bell peppers, cut into
20 strips
1 c Red wine vinegar
(or balsamic vinegar)
1/2 c Water
2 ts Sugar
1 ts Dried oregano
1 ts Dried tarragon
1 ts Worcestershire sauce
1/2 ts Salt
1/4 ts 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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