Asparagus Salad with Balsamic Vinegar
This vibrant and refreshing Asparagus Salad with Balsamic Vinegar is a delightful treat, perfect for a spring or summer meal. The combination of crisp-tender asparagus, zesty Dijon mustard, and crunchy pecans creates a harmonious blend of flavors and textures. Whether you’re serving it at a family dinner or a casual gathering, this salad is sure to impress. Here’s how to make it:
Ingredients
- 2 bunches of asparagus (trimmed and cut into bite-sized pieces)
- 1/3 cup extra virgin olive oil
- 3 tablespoons Dijon-style mustard
- 1 tablespoon fresh marjoram (chopped)
- 1 clove garlic (minced)
- 1 red bell pepper (diced)
- 1/3 cup pecans (chopped)
Instructions
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Prepare the Asparagus:
Begin by bringing a large pot of salted water to a rolling boil. Add the asparagus and cook until just tender yet crisp, which should take about 3 to 4 minutes. The asparagus should remain vibrant green and tender-crisp. Drain the asparagus and immediately rinse it under cold water to stop the cooking process and preserve its color and crunch. -
Chill the Asparagus:
Transfer the asparagus to a decorative bowl and place it in the refrigerator. Allow it to chill thoroughly, which should take about 10 minutes. Chilling the asparagus will enhance the refreshing quality of the salad. -
Make the Balsamic Dressing:
While the asparagus chills, prepare the balsamic dressing. In a small, heavy-bottomed saucepan, bring the balsamic vinegar to a boil over medium heat. Let it simmer until it has reduced by half, which will concentrate and sweeten the vinegar. This should take approximately 3 minutes. Once reduced, remove the saucepan from the heat and pour the vinegar into a large mixing bowl. -
Combine Dressing Ingredients:
To the reduced balsamic vinegar, whisk in the extra virgin olive oil and Dijon mustard. Add the fresh marjoram and minced garlic. Continue to whisk until all ingredients are well combined. Season the dressing to taste with sea salt and freshly cracked black pepper. -
Assemble the Salad:
When you are ready to serve, take the chilled asparagus out of the refrigerator. Add the diced red bell pepper to the asparagus. Pour the prepared dressing over the asparagus and red bell pepper. Toss gently to ensure everything is evenly coated with the dressing. -
Finish and Serve:
Sprinkle the chopped pecans over the top of the salad for a delightful crunch and added flavor. Serve immediately for the best texture and taste, or keep it chilled until ready to serve.
This Asparagus Salad with Balsamic Vinegar is not only easy to make but also brings a burst of freshness to your table. It’s an ideal choice for those seeking a quick yet elegant dish that’s perfect for warm-weather dining. Enjoy this simple and sophisticated salad that combines the best of seasonal produce and rich flavors! 🌱🍴
