Ingredients (serves 4-6):
1 pound fresh asparagus, cut into one inch pieces
1/3 cup vegetable oil
1/3 cup white vinegar
1/3 cup sugar
1/2 teaspoon chicken bouillon
dash of soy sauce
salt and pepper to taste
1/4 cup slivered almonds
3/4 cup Marieke® Gouda Foenegreek, cut into 1/4 inch cubes
Blanch asparagus until crisp tender, drain and run cold water over asparagus to stop the cooking process. Set aside.
For dressing stir together vegetable oil, vinegar, sugar, chicken bouillon, soy sauce, salt and pepper until well combined. Toss asparagus, almonds, Marieke® Gouda Foenegreek, and dressing together.
Let marinade for 2 hours or over night. Enjoy!