• cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh marjoram or 1 tsp dried
  • 1 teaspoon minced fresh garlic
  • 2 lbs. asparagus, trimmed and cut on diagonal into 2-inch pieces
  • 1 small red bell pepper, diced
  • cup chopped toasted pecans


Boil vinegar in a small heavy saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into a large bowl, and whisk in the oil, mustard, marjoram and garlic. Season to taste with salt and pepper.

Cook asparagus in a large pot of boiling salted water until crip-tender, about 4 minutes. Drain, rinse with cold water, add to dressing with the bell pepper, and toss. Sprinkle with pecans and serve.

30 Minute, Low Cholesterol, Low Fat, Low Saturated Fat, Vegetable, Vegetarian
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