Ingredients
2 lbs asparagus
1/3 cup balsamic vinegar
3 tbls extra virgin olive oil
1 tbls dijon mustard
1 tsp crushed garlic
1 sm roast red pepper - julienne
1/3 cup red onion - sliced paper thin
1/3 cup bacon
1/3 cup toasted pine nuts
Preparation
Cook asparagus in salted water unitl crisp-tender. Drain and rinse in cold water, and chill in the refrigerator.
Add vinegar and garlic to saucepan and boil over medium heat until reduced by half. Remove from heat and stir in oil and mustard.
Allow sauce to cool and toss with asparagus, red peppers, onion, bacon and toasted pine nuts.
Keep chilled until serving.
