Ingredients:
1 medium ripe tomatoes, quartered
1 green onions, cut into 1 inch pieces
2 cloves garlic
3 tablespoons red wine vinegar
1 tablespoon liquid honey
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
2 teaspoons anchovy paste
1 teaspoon paprika
1/2 teaspoon salt
1 lb fresh asparagus, tough ends broken off
1 1/2 cups red onions, very thinly sliced
2 tablespoons pitted ripe olives, chopped (optional)
Directions:
Process first 10 ingredients in blender for about 1 minute until smooth.
Chill for 1 hour to blend flavours.
Steam asparagus for 4 to 5 minutes until tender crisp.
Drain, rinse in cold water until completely cool, drain well.
Arrange asparagus on a small platter with onion.
Scatter with olives.
Drizzle dressing over top.
Serve chilled or at room temperature.
Servings: 8
Time preparation: 10 min.
Time total: 75 min.