Source: dLife

Chilled asparagus bunches marinated in an herbed/vinegar sauce.

Servings

2.5 lb Asparagus, fresh
10 fresh green onions
2 medium red bell peppers , cut into 20 strips
1 cup fresh chopped onion
1 cup red wine vinegar
0.5 cup cold water
2 tsp sugar
1 tsp oregano leaves
1 tsp ground tarragon
1 tsp dry mustard
1 tsp Sauce, worcestershire, low sodium
0.5 tsp salt
0.25 tsp black pepper

1 Cut off tough ends of asparagus. Steam in boiling water, covered, 5 minutes or until crisp-tender. Strain and run under cold water. Strain well.
2 Slice off white part of green onion. Lay onion tops in a bowl and pour boiling water overtop. Strain immediately and run under cold water.
3 Separate asparagus into 10 bunches, add 2 bell pepper strips to each bunch. Secure bunches with green onion strip.
4 Arrange bunches in a 13 by 9 inch baking dish.
5 Mix together chopped onion, vinegar, water, sugar, oregano, tarragon, mustard, Worcestershire, salt, and pepper in a bowl. Spoon mixture over asparagus. Wrap with plastic wrap and place in refrigerator for at least 2 hours.
6 When ready to serve, take bunches out of the marinade and place on a serving dish.

Be sure to use thin asparagus spears so they are not tough.