Ingredients

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
• 1/3 cup chopped pecans, toasted

Description

Boiling The Vinegar Concentrates And Sweetens It, So The Dressing Doesn't Require As Much Oil To Balance The Acid. Can Be Prepared In 45 Minutes Or Less.

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