Balsamic Glazed Asparagus Salad

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  • Complexity: easy
Balsamic Glazed Asparagus Salad


  • 1 Head Boston lettuce, Washed and leaves separated
  • 2 Pounds of asparagus, preferably a little bigger around than a pen
  • 1 small jar pimento or roasted red pepper
  • 1/4 cup grated parmegiano reggiano
  • 1/2 cup balsamic vinegar
  • 1/4 cup sugar
  • 1/4 tsp White Truffle Oil
  • Sea Salt And Cracked Black Pepper to taste


  1. Blanch and shock the asparagus making sure you have retained the color and kept it with a little bite to it.

  2. Drain and rinse the pimento or pepper and rinse, then dice 1/4 inch.

  3. Bring vinegar and sugar to a boil and reduce until you have a glaze. Use a cold plate to test a drop as you go to see how thick it will be when cold. 


    * You can over cook this so err on the side of caution!

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