Whisk together balsamic vinegar, water, brown sugar, 3 Onion Dip Mix and Pesto Herb Mix. Simmer in Multipurpose Pot - 8 C for 3 minutes. Whisk in olive oil and simmer for an additional minute.
In Multipurpose Pot - 12 C , simmer asparagus in boiling water until tender crisp. Strain and plunge into a bowl of cold water. Pat dry and toss with warm dressing. Delicious served warm or at room temperature.
Tip: Peel the lower part of the asparagus with (p.1007026). By peeling this section, you will remove the fibrous skin that develops on the lower half and the entire stalk of asparagus will be tender when cooked.