Asparagus Salad with Balsamic Dressing

from ButterYum
makes 8 servings


  • 1 1/2 tablespoons very good quality balsamic vinegar
  • 1 1/2 tablespoons canola or vegetable oil
  • 1/2 tablespoon dijon mustard
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon granulated garlic powder
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup diced bell pepper (red, orange, or yellow)
  • 2 tablespoons sliced almonds, optional


  1. In a small bowl, whisk together the balsamic, olive oil, dijon, marjoram, and garlic powder; set aside.
  2. In a large sauce pan, bring 4 cups of water and a healthy pinch of salt to a boil.
  3. Cook asparagus pieces for 3-4 minutes until crisp-tender; remove from pan and cool in ice water bath to stop the cooking process.
  4. Drain asparagus and pat dry; place on a serving platter and drizzle with balsamic dressing before topping with diced bell peppers and almonds.