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The other day I was greeted by fresh asparagus! Not really, but that was the first thing that I saw when I went into my local grocery store and it looked so good that I bought a bunch!
My intention was to have my husband grill it on the barbecue – I loveee grilled asparagus! The weather was beyond miserable – it was pouring outside. I felt bad making Charles stand outside so I decided to use the asparagus in a fresh salad instead. We loved this great salad! It was so easy to make – don’t let the dressing scare you! Delicious, healthy and it easily could be adjusted if you are serving a large crowd. It was great the next night too:)
What’s your favorite way to prepare asparagus? I’d love to hear about it:)
Please feel free to share your ideas and tips in the comments below!
Boil the balsamic vinegar in small saucepan over medium high heat until reduced by half. Stir occasionally, this should take between 3 - 5 minutes, until you feel the balsamic vinegar thicken. When ready, pour the vinegar into a small bowl. Whisk in the Dijon mustard, oregano and garlic. Next whisk the olive oil in, one tablespoon at a time. Set aside.
Cook the cut asparagus in large pot of boiling salted water until crisp, about 4 minutes. Drain; rinse with cold water and drain again. Add the asparagus, bell pepper and tomatoes into a serving bowl. Add some of the dressing with salt and pepper and toss well. Add more dressing if needed. Sprinkle the sliced almonds on top and serve.