Tartlets of Asparagus Tips

• 2 pounds jumbo asparagus
• ¼ cup best possible balsamic vinegar
• Juice of ½

Warning: Fill the tartlets with the asparagus just before serving.

Cut the tips of the asparagus off; plunge them 1 to 2 minutes into salted boiling water, refresh under cold water, pat dry, and set aside. Bend the stems of the asparagus; they will break when the stems stop being edible. Peel the stems and slice them ¼ inch thick. Blanch the stem pieces 1 long minute and refresh