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Asparagus Salad with Balsamic Vinegar
Ingredients
2 pounds asparagus, cut into 2-inch pieces
1/3 cup balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram
1 teaspoon garlic, minced
1 small red bell pepper, cut julienne
1/3 cup chopped pecans, toasted
Method
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3-4 minutes. Drain and rinse with cold water. Place in a decorative bowl and put in the refrigerator until thoroughly chilled.
- 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 sea salt and fresh cracked pepper.
- When ready to serve, add the red peppers and toss with dressing. Sprinkle with nuts and serve.
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