Ingredients:
- 3/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
Directions:
- Simmer ¾ cup balsamic vinegar in small skillet over medium heat until it’s syrupy and has reduced to ¼ cup, 15- 20 minutes.
- Stir in ¼ cup extra virgin olive oil into balsamic vinegar and drizzle over roasted asparagus spears.
