•1/3 cup balsamic vinegar
•3 tablespoons olive oil
•1 tablespoon Dijon mustard
•1 tablespoon chopped fresh marjoram or 1 teaspoon dried (or thyme works as well)
•1 teaspoon minced garlic
•2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
•1 small red bell pepper, diced
•1/3 cup chopped pecans, toasted
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(or thyme) 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 bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
I served this with a bed of red lettuce that had been seasoned with salt and pepper. It was a great complement to the first grilled burger of the season.
From Bon Appetit