6 - 8 servings
2 pounds (about 2 bunches) asparagus
1 small red bell pepper, diced
1/3 cup Hill Country Fare Pecan Pieces, toasted
1/3 cup balsamic vinegar
2 teaspoons minced garlic
3 tablespoons Dijon mustard
1 tablespoon chopped fresh marjoram or
1 teaspoon dried McCormick Marjoram
Place 2 quarts water in a 3-quart pot and bring to boil over High heat.
Meanwhile, cut or trim tough ends from asparagus. Cut asparagus diagonally into 2-inch pieces. Dice bell pepper.
For dressing, boil vinegar in a small saucepan over Medium heat 2 to 3 minutes, until reduced by half; stir in garlic and remove from heat. Whisk in oil, mustrd and marjoram. Set aside to cool slightly.
Cook asparagus in boiling water 2 to 3 minutes, until crisp-tender. Drain and rinse with cool water. Pat dry.
Toss asparagus and bell pepper with dressing in a large bowl. Sprinkle with pecans and serve.
No Nutritional Information Available
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