Thanks to my friend Judy for introducing me to this recipe. I ate these like candy at a dinner party she was kind enough to have brought these to.
Needed for this recipe:
3 Tablespoons Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
1 Tablespoon Sunshine Coast Olive Oil Co. Black Mission Fig Dark Balsamic
30 stalks of asparagus
Blanch asparagus until tender crisp then dunk in an ice bath (or run under cold water).
Toss in blood orange olive oil and fig balsamic.
Marinate in the fridge for a few hours.