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Fresh Asparagus With Balsamic Vinaigrette

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 minutes


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.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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