Ingredients for Asparagus Salad With Balsamic Vinegar
- 1 lb fresh asparagus spears, tough ends trimmed
- 1/4 cup balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh marjoram, minced
- 1 clove garlic, minced
- 1/2 red bell pepper, thinly sliced
- 1/4 cup toasted pecans (optional)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup toasted slivered almonds or walnuts (optional)
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How to Make Asparagus Salad With Balsamic Vinegar
- Bring a large pot of salted water to a boil. Add asparagus and cook until crisp-tender, about 3-4 minutes.
- Immediately transfer asparagus to a bowl of ice water to stop the cooking process and maintain vibrant green color. Drain well.
- Place the chilled asparagus in a decorative bowl and refrigerate until thoroughly chilled.
- In a small saucepan over medium heat, boil balsamic vinegar until reduced by half, about 3-5 minutes, or until syrupy. This concentrates the flavor and creates a balsamic glaze.
- While the balsamic glaze is still warm, whisk in olive oil, Dijon mustard, marjoram, and minced garlic in a large bowl.
- Season the dressing generously with sea salt and freshly cracked black pepper to taste.
- Add the chilled asparagus and sliced red bell peppers to the bowl with the dressing. Gently toss to combine.
- Just before serving, sprinkle with toasted slivered almonds or walnuts (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
10g
Carbs
5g
