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 and puree.

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.