Ingredients
1/4 cup sugar2 tablespoons cider vinegar1 tablespoon poppy seeds1-1/2 teaspoons sesame seeds3/4 teaspoon grated onion1/4 teaspoon salt, optional1/8 teaspoon paprika1/8 teaspoon Worcestershire sauce1/4 cup vegetable oil1 pound fresh asparagus, trimmed1 pint fresh strawberries, sliced1/4 cup crumbled blue cheese, optional
Preparation
In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and
Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour.
In a skillet, cook the asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Cover and refrigerate for at least 1 hour. Arrange the asparagus and strawberries on a serving plate; sprinkle with blue cheese if desired. Pour the dressing over all. Serve with a slotted spoon.
