- Shari Rozansky - https://www.sharirozansky.com -

Flavorful Asparagus Salad


  • 1/3 cup balsamic vinegar
  • 1 tbs. Dijon mustard
  • 1 tbs. fresh oregano (or use 1/2 tsp. dried)
  • 1 garlic clove, minced
  • 3 tbs. olive oil
  • 2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
  • 1 yellow bell pepper, diced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup sliced almonds, toasted
  • Salt and pepper, to taste

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.