Strawberry Balsamic Asparagus
  by Grace Galanti

1 pint Strawberries, sliced
1/3 cup Balsamic vinegar
1/4 cup Maple syrup
1/4 tsp Himalayan salt
1/4 cup Lemon verbena, minced
1 Tbs Mint, minced
1 bunch Asparagus, grilled

Sprinkle strawberries with salt and set aside.  In a small pot, warm the vinegar and maple syrup.  Increase heat (without boiling) and add lemon verbena and mint to infuse.  Strain off herb, return liquid to a small pot and reduce to 1/4 cup (about 10 minutes).  When cooled, add to strawberries gently tossing to mix liquids. Top over grilled asparagus.