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Asparagus and Smoked Salmon

Asparagus; break off tough Ends and peel if large
Chicken broth
Olive oil
Balsamic vinegar
Garlic; minced
Dill; minced
Smoked salmon

Simmer asparagus in broth until al dente'. Refresh in ice water. Drain and roll in a dish towel (or paper towel). Place in a shallow casserole and drizle with olive oil and balsamic vinegar, and sprinkle with garlic and dill. Chill overnight. Before serving wrap each asparagus spear with a slice of smoked slamon.

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