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Ingredients
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Ingredients
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Instructions
  1. Using a high-quality balsamic vinegar, pour into a medium size saucepan or small skillet with the cranberry juice. Place on medium-high heat and bring to a boil.
  2. Simmer and lower heat if necessary.
  3. Reduce until it's a little thinner than you want it—it'll keep reducing when you take it off the heat.
  4. Trim the asparagus ends, bring a large pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes; until al dente.
  5. Cool at once in a bowl filled with ice water.
  6. Toss asparagus with garlic, olive oil, seasonings and fresh thyme leaves.
  7. Place on medium-high heat grill and char on both sides for about 1-2 minutes per.
  8. Arrange asparagus on a plate and drizzle with balsamic reduction.
Recipe Notes

Recipe by Chef Justin Scott of Kudos Cuisine

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