Asparagus Salad with Sweet Balsamic Vinegar

Ingredients for Asparagus Salad with Sweet Balsamic Vinegar

• 80ml balsamic vinegar

• 45ml olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried

• 1 teaspoon minced garlic

• 900g asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces

• 1 small red pepper, diced

• 35g chopped pecans, toasted

How to make Asparagus Salad with Sweet Balsamic Vinegar

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 pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.