Easy Peasy Asparagus

I was going to our end of the year swim team party tonight at the pool and needed to bring a side dish.  What was I going to bring?  I remembered I had the mother load of asparagus (that I love) from costco!!! Yes!! I could do a cold salad.  When I normally make my asparagus I make it roasted in the oven with garlic, olive oil, sea salt, pepper. And when its done I drizzle with Balsamic Vinegar. I absolutely love the balsamic with the asparagus. So, I decided to look up a vinaigrette that I could put on the asparagus. I found a great easy recipe on epicurous.com.  But wanted something with a little crunch so decided to add pecans and WOW what else but a little blue cheese to add a bite to it!!

Balsamic Vinaigrette
1/3 cup balsamic vinegar
3 Tbs olive oil
1 Tbs Dijon Mustard
1 Tbs fresh marjoram or 1 tsp dried ( I only had dried)
1 Garlic Clove

Start by cutting a bit of the bottoms of asparagus with kitchen scissors. When water comes to a boil put asparagus in pot with salt.  Cook till tender about 4 or so minutes. Then place in colander with cold water to chill the spears.

SHOOOTTT!!! As I am blogging this I realized that I saved the pictures on the camera and not card. Well, here goes without pictures.

Ok, I had little time and thought candied pecans would be good.  So, when I put them in toaster oven to toast up I added some sugar.

Then, in a small saucepan bring the balsamic vinegar to boil and let reduce, this should take about 3 minutes. Pour vinegar in large bowl. Whisk in olive oil, mustard, marjoram, and garlic. Season with salt and pepper.

I placed the chilled asparagus in a 13x9 type of serving dish. Then added the vinaigrette and tossed the spears. After topped with about 1/2 cup of blue cheese and pecans. You can add more blue cheese or less whatever you like. And would also be great with any type of nuts really. Even pine nuts would be great.

Stayed tuned.. using Basil this weekend for moms homemade Pesto.. Yes, Heather for you:):)