Asparagus Salad With Balsamic Vinegar

1. 1

   Cook asparagus in large pot of boiling, salted water until crisp-tender, about 3-4 minutes.

2. 2

   Drain and rinse with cold water.

3. 3

   Place in a decorative bowl and put in the refrigerator until thoroughly chilled.

4. 4

   Boil vinegar in a small heavy saucepan over medium heat until reduced by half, about 3 minutes.

5. 5

   This will sweeten and concentrate the vinegar; pour into a large bowl.

6. 6

   Whisk in oil, mustard, marjoram and garlic.

7. 7

   Season dressing to taste with sea salt and fresh cracked pepper.

8. 8

   When ready to serve, add the red peppers and toss with dressing.

9. 9

   Sprinkle with nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.