Balsamic Sauce
1. Pour Balsamic Vinegar into a pot and bring to a simmer. Reduce it by 1/3, which takes only a minute.
2. Add heavy cream. Bring to a boil then turn down heat. Then remove from heat.
3. Whisk in Plugrá Butter, a little at a time. This will cause it to thicken. Add salt and pepper, to taste.

To keep warm: keep on top of stove or put into thermos.
Note: As the sauce sits on the stove it will continue to thicken, if it gets too thick, add a little warm water. Please add warm water - not hot or cold water.

Asparagus
1. Bring water to boil. Add salt then add asparagus. Count to ten. Take asparagus out of boiling water and put it into an ice bath.
2. Make sure the asparagus is totally submerged in the ice bath. Drain the asparagus and set aside.

To reheat: Put a pot of water on and bring to boil then turn down to simmer. Add butter and asparagus. Do not leave asparagus in for more than 30 seconds. Note: Do not put the cooked asparagus in the oven or it will dry out.