What you will need: 3 Tbsp Patricia and Paul Herbs de Provence EVOO 1 tsp minced garlic 1 bunch fresh asparagus 2 Tbsp Patricia and Paul Lavender Dark Balsamic Vinegar Preparation: Add the EVOO to a large skillet on medium heat. Add the asparagus and minced garlic, cover, and cook for 2 minutes. Then add the balsamic vinegar. Cook uncovered for 4-5 minutes until asparagus is tender. Serve hot.
