Balsamic Reduction 1c balsamic vinegar 1 -1 ½ t honey Simmer vinegar in a small pot. Reduce by half. Do not overcook - it will thicken as it cools. If too thin once cooled, simmer for a few additional minutes. should be consistency similar to maple syrup. Taste, if too acidic add the honey, to taste. Store in glass jar, the vinegar will keep for months.
Truffle Marinated Asparagus Recipe by Bas Van Uyen Ingredients 2 bunches asparagus 1/4 cup white truffle oil 1/8 cup aged balsamic vinegar 4 clove garlic sea salt cracked black pepper 1/2 lemon 4 cups ice