Categories: Salads, Vegetables 
      Yield: 10 servings 
  
  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.