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.