Asparagus Salad with Balsamic Vinegar Reduction

asparagus salad

From; adjustments made for Intervale Food Hub members


    • 1/3 cup balsamic vinegar
    • 3 tablespoons olive oil
    • 1 tablespoon Dijon mustard
    • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
    • 1 teaspoon minced garlic
    • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
    • 1 small red bell pepper, diced, or a handful of cherry tomatoes, halved
    • 1/3 cup chopped pecans, toasted
    • shaved Manchego/Parmesan cheese (optional)
    • mixed greens (arugula, torn head lettuce, mesclun, etc.) to serve


    1. 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.
    2. 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, optional cheese, and serve over greens.