Asparagus With Black Fig Dressing

• 1/3 cup Dr. Fuhrman's Black Fig Vinegar
• 1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
• 3 tablespoons water
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 1 teaspoon minced garlic
• 1 tablespoon almond butter
• 1 tablespoon ketchup, low sodium
• 2 pounds asparagus, tough ends trimmed, then cut on diagonal into 2-inch pieces
• 1 small red bell pepper, very thinly sliced
• 1/2 cup pecans, toasted * and chopped (optional)

1. Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl.
2. Combine water with no salt seasoning. Whisk into vinegar along with mustard, marjoram, garlic, almond butter and ketchup. Set dressing aside.
3. Saute asparagus in small amount of water, stirring over high heat for 3 minutes, then cover and steam for 1 minute. Remove to a bowl.
4. In same pan, saute bell peppers in a small amount of water for 1 minute.
5. Add asparagus and bell peppers to dressing; toss to blend well.
6. Sprinkle with pecans if desired.
7. Note: Lightly toast pecans in a 200 degree oven for 3 minutes.

dr, dr, water, mustard, fresh marjoram, garlic, almond butter, ketchup, then, red bell pepper, pecans

Taken from www.epicurious.com/recipes/member/views/asparagus-with-black-fig-dressing-50167963 (may not work)