Asparagus Salad with Sweet Balsamic Vinegar

Asparagus Salad


Asparagus Salad with Sweet Balsamic Vinegar

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword Dairy-free, Gluten-free, Low Sugar, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 230 kcal
Author From Bon Appetit, October 1997


  • 1/3 cup balsamic vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • 1 Tbsp fresh marjoram chopped, or 1 tsp dried
  • 1 tsp garlic minced
  • 2 lb asparagus tough ends trimmed, cut on diagonal into 2-inch pieces
  • 1 small red bell pepper diced
  • 1/3 cup pecans chopped, toasted


  1. Boil vinegar in heavy, small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into a 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 3 minutes. Alternately, place in covered, microwave-safe bowl and microwave a minute at a time until asparagus reaches the desired doneness.
  3. Drain, rinse with cold water and drain again.
  4. Add asparagus and bell pepper to dressing; toss to blend well.
  5. Sprinkle with pecans and serve.

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