Asparagus Salad
Wonderful with any grilled entree.

• 2 pounds asparagus, tough ends trimmed, tender part cut into 2-inch pieces
• 1/3 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon dijon-style mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon garlic, minced
• 1 small red bell pepper, cut julienne
• Kosher salt and fresh cracked black pepper

Steam asparagus in a steamer basket over boiling water just until crisp-tender. Rinse with cold water. Place in a serving 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. Pour into a small bowl. Whisk in oil, mustard, marjoram and garlic.

Season dressing to taste with kosher salt and fresh cracked pepper. When ready to serve, add the red peppers and toss with dressing.

Per Serving: 128 Calories; 7g Fat (45.6% calories from fat); 1g Saturated Fat; 6g Protein; 14g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 53mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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