In the spring when the asparagus is super slender and fresh I gently simmer it for a few minutes in my balsamic vinegar as I'm reducing it. Just a few minutes, then pull it out, finish the reduction for whatever grilled meat I'm making that night and dinner is done.
Now I'm gonna have to try it in a wine reduction!
Oh and Liz? I"m not a chef either, just a woman who loves the taste of really good food, so you and I can hang on here and pick up some recipes. And next time I manage to drive down to Florida to visit my grandkids I'll let you know so we can share a beer and cook a meal together as I pass you by.