Asparagus Strawberry Salad

• 1/4 cup sugar
• 2 tablespoons cider vinegar
• 1 tablespoon poppy seeds
• 1-1/2 teaspoons sesame seeds
• 3/4 teaspoon grated onion
• 1/4 teaspoon salt, optional
• 1/8 teaspoon paprika
• 1/8 teaspoon Worcestershire sauce
• 1/4 cup vegetable oil
• 1 pound fresh asparagus, trimmed
• 1 pint fresh strawberries, sliced
• 1/4 cup crumbled blue cheese, optional

1. In a jar with tight-fitting lid, combine the sugar, vinegar, poppy seeds, sesame seeds, onion, salt if desired, paprika and
2. Worcestershire sauce; shake until sugar is dissolved. Add the oil; shake well. Cover and refrigerate 1 hour.
3. 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.

sugar, cider vinegar, poppy seeds, sesame seeds, onion, salt, paprika, worcestershire sauce, vegetable oil, fresh asparagus, fresh strawberries, blue cheese

Taken from www.tasteofhome.com/recipes/asparagus-strawberry-salad/ (may not work)