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Asparagus Salad with Balsamic Dressing
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Description
Nine times out of ten, I prepare fresh asparagus by roasting it in a hot oven, but every now and then I’ll do something a little different. This week I made a colorful salad with a really delicious balsamic dressing. Truth be known, the dressing is the real star of the show here. Use it as a dip on a crudite platter.
Ingredients
- 1-½ Tablespoon Very Good Balsamic Vinegar
- 1-½ Tablespoon Canola Or Vegetable Oil
- ½ Tablespoons Dijon Mustard
- ½ teaspoons Dried Marjoram
- ¼ teaspoons Granulated Garlic
- 1 pound Asparagus, Trimmed And Cut Into 2-inch Lengths
- ½ cups Diced Bell Pepper (red, Orange, Or Yellow)
- 2 Tablespoons Sliced Almonds
Preparation
In a small bowl, whisk together balsamic, oil, Dijon, marjoram, and garlic powder; set aside.
In a large sauce pan, bring 4 cups of water and a healthy pinch of salt to a boil. Cook asparagus pieces for 3–4 minutes until crisp-tender. Remove from pan and cool in ice water bath to stop the cooking process.
Drain asparagus and pat dry. Place on a serving platter and drizzle with balsamic dressing before topping with diced bell peppers and almonds.
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