Asparagus Salad with Sweet Balsamic Vinaigrette

pictured with"Bass in Paper," a recipe I'll reveal at a later date

So here's the dilemma: I want to start cooking more seasonal fruits and veggies in my dishes, because that's what all the cool kids do nowadays and because it's a practice that goes hand in hand with buying local. I also want to cook asparagus, which I find quite tasty. The problem is that a) we're fast approaching the end of the summer season and b) asparagus cannot, in good faith, be considered anything but a spring seasonal. Oh well -- better late than never.

This recipe comes out of my mother's recipe box and has quickly become a spring/summer favorite in the household. While Dijon mustard, olive oil, garlic, and balsamic vinegar aren't by any means a revolutionary combination -- it makes for an excellent marinade on chicken -- I'm happy to report that it works very well as a base for an asparagus salad vinaigrette. There's also comparatively little prep time involved, which is always a plus for a side dish.

Finally, I should mention that this recipe is Emily tested and approved (she even went back for seconds!), which means that it can be a good choice for friends and family members with a minor aversion to veggies. Give it a try the next time you want to try something new alongside your entree... though you may need to act quickly, lest the asparagus disappear from the markets until next March.

Recipe after the jump:

ASPARAGUS SALAD WITH SWEET BALSAMIC VINAIGRETTE
serves 4-6

• 1/3 cup balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp fresh marjoram, chopped
• 1 tsp garlic, minced
• 2 lbs asparagus, rough ends trimmed, cut on diagonal into 2-inch pieces
• 1 small red bell pepper, diced
• 1/3 cup chopped pecans, toasted

Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram, and garlic. Season dressing to taste with salt and pepper.

Cook asparagus in large pot in boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.