Asparagus Salad With Balsamic Vinegar

These are two of my favourite things!!

Cook asparagus in large pot of boiling , salted water until crisp-tender , about 3-4 minutes.

Drain and rinse with cold water.

Place in a decorative bowl and put in the refrigerator until thoroughly chilled.

Boil vinegar in a small heavy saucepan over medium heat until reduced by half , about 3 minutes.

This will sweeten and concentrate the vinegar.

Pour into a large bowl.

Whisk in oil , mustard , marjoram and garlic.

Season dressing to taste with sea salt and fresh cracked pepper.

When ready to serve , add the red peppers and toss with dressing.

Sprinkle with nuts and serve.

asparagus, balsamic vinegar, extra virgin olive oil, dijon-style mustard, fresh marjoram, garlic, red bell pepper, pecans