Boil vinegar in a small saucepan over medium heat until reduced by half (a few minutes)
Pour vinegar into large bowl.
Whisk in oil, mustard, marjoram and garlic.
Season to taste with salt and pepper.
Steam or boil asparagus until just tender.
Rinse asparagus with cold water.
Add asparagus and tomatoes to dressing; toss to blend well.
- 3 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 tsp Dijon Mustard
- 2 tsp of chopped fresh marjoram (or 1/2 tsp dried)
- 2 bunches asparagus
- 1 yellow or red capsicum chopped
- 10 cherry tomatoes halved
- crushed or minced garlic to taste
- salt and pepper to taste