INGREDIENTS:96 small stalks fresh asparagus (4 lbs.) 3/4 cup walnut or olive oil 12 small red onions (4 ½ lbs.) as needed, olive oil as needed, kosher salt as needed, cracked pepper ½ cup balsamic vinegar 3 Tbsp. sherry vinegarWild Rice: 3/4 cup plump dried cherries or blueberries 6 Tbsp. port wine as needed, hot water 1 lb. (2 ½ cups) wild rice 1 ½ cups cranberry juice 1 cup apple cider 3/4 cup pine nuts, toastedDIRECTIONS:Trim and peel asparagus stalks. Heat oil in large saute pan, add ...

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