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 13×9-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.