Ingredients

  • 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

Directions

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.

Categories
30 Minute, Low Cholesterol, Low Fat, Low Saturated Fat, Vegetable, Vegetarian
MacGourmet downloadAsparagus Salad with Balsamic Vinaigrette. To import, drag image to your MacGourmet recipe box.

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