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Asparagus Salad

Macintosh HD:Users:wandafielder:Desktop:Asparagus.jpg
(with Sweet Balsamic Dressing)


            • 1/3 cup balsamic vinegar
            • 3 T. olive oil
            • 1 T. Dijon mustard
            • 1 T. chopped marjoram
            • 1 t. minced garlic
            • 2 pounds asparagus with ends trimmed and cut into diagonal 2 inch pieces
            • 1 small red bell pepper, diced
            • 1/3 cup chopped pecans, toasted



Boil vinegar in small saucepan over medium heat until reduced by half, about three 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 pan of boiling salted water until crisp-tender, about four minutes.

Drain; rinse with cold water and drain again.

Add asparagus and bell pepper to dressing; toss to blend well.

Sprinkle with pecans and serve.

Recipe provided by Epicurious.

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