Omega Institute Asparagus Nut Salad


2 lbs. asparagus, cut into 2-3 inch pieces
1/3 cup balsamic vinegar
3 tbl. olive oil
1 tbl. Dijon mustard
1 tbl. fresh oregano, chopped
1 tsp. garlic minced
1 red pepper, cut into small thin strips
1/2 cup of one of the following: walnuts, almonds, pecans. Chopped and lightly toasted.
Sea salt and pepper to taste.

Servings: 7