Asparagus Salad with Sweet Balsamic Vinegar

Name: Asparagus Salad with Sweet Balsamic Vinegar
Yield: 4 servings
Ingredients: 1 1/3 cup balsamic vinegar; 1 3 tablespoons olive oil; 1 1 tablespoon Dijon mustard; 1 1 tablespoon chopped fresh marjoram or 1 teaspoon dried; 1 1 teaspoon minced garlic; 1 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces; 1 1 small red bell pepper, diced; 1 1/3 cup chopped pecans; 1 toasted

From the kitchen of Carly

Bright asparagus meets syrupy balsamic in this elegant side dish. The vinegar reduces to concentrated sweetness, then gets whisked with Dijon and marjoram into a punchy dressing. Crisp-tender spears, toasted pecans, and red pepper make it substantial enough to stand alone.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/3 cup balsamic vinegar
13 tablespoons olive oil
11 tablespoon Dijon mustard
11 tablespoon chopped fresh marjoram or 1 teaspoon dried
11 teaspoon minced garlic
12 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
11 small red bell pepper, diced
11/3 cup chopped pecans
1toasted

Instructions

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.