You need a good pound of cleaned and prepped asparagus
spears. By this I mean, take in both hands at the
large end and bend until it breaks at the natuaral
breaking point. cut off the tips and set aside. Blanche
the ends for approximately 5 minutes and put them
in cold water. . In a blender, put the asparagus spears
Now add 1/8 cup of balsamic vinegar, 1/8 cup of red
wine vinegar and 1/3 cup of olive oil. Salt and pepper
to taste. Drizzle this over shredded lettuce sparingly.
It's just for the flavor. Julienne strips of red bell
pepper and place them on the bed of shredded lettuce.