Fill a large Dutch oven or pot 1/2 with water, bring to a boil.
When boiling, add 1 tablespoon kosher and cut asparagus. Boil for 2 minutes.
Drain and transfer to a mixing bowl fitted with a colander and filled with ice water. When cooled, drain in the fitted colander and transfer to a mixing bowl.
Meanwhile, in a small bowl, combine balsamic vinegar, extra virgin olive oil, Dijon mustard, fine sea salt and ground black pepper. Pour over blanched asparagus, tossing well to coat. Toss with roasted red pepper and water chestnuts.
Cover and chill for 4-24 hours.
Before serving, drain extra vinaigrette.
Serve chilled or at room temperture.
If you've tried this recipe, come back and let us know how it was!
For extra crunch, add slivered or sliced almonds when ready to serve.