Special thanks to: BD, Bristol, VA Servings: 4 Directions: Asparagus Salad with Balsamic Vinegar 2 lbs. asparagus, tough ends trimmed, cut into 2-inch pieces 1/3 cup balsamic vinegar 3 tablespoons extra virgin olive oil 1 tablespoon Dijon-style mustard 1 tablespoon chopped fresh marjoram 1 teaspoon garlic, minced 1 small red bell pepper, cut julienne 1/3 cup chopped Surratt Farms pecans, toasted 4 servings 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. Special Notes: The best thing besides eating this salad is that it only takes about 10 minutes to prepare!