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1 shallot 3 blood oranges 1 1/2 teaspoons balsamic vinegar 1/2 teaspoon red wine vinegar extra virgin olive oil salt and pepper 1 1/2 lbs asparagus (25-30 spears) 1 Peel and chop the shallot fine and macerate for 30 minut [...]
Read the recipe at food.com
