Asparagus in warm tarragon-pecan vinaigrette

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Asparagus; thin spears
2 tablespoons Balsamic vinegar; or cider vinegar
2 teaspoons Sugar
2 tablespoons Olive oil
1 cup Finely chopped pecans
1 tablespoon Minced garlic
¾ teaspoon Salt
1 tablespoon Chopped fresh tarragon; may be doubled
Black pepper; to taste

Directions

This dish tastes best within an hour of being made. Serve it over to next to rice. This is good with grilled fish.

Trim asparagus; slice stalks on diagonal into 1-½ inch pieces, start from the tip down. Set aside.

Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside.

Heat the oil in a large skillet. Add the pecans, and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.

Be careful not to turn them.

Turn heat to medium high and add asparagus, garlic and ½ tsp of salt.

Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (The thicker the longer.) Add the vinegar mixture to the asparagus, strring well. Cook over high heat for only about 30 seconds longer, then remove from heat.

Stir in the tarragon, the remaining salt, and pepper to taste. Serve hot, warm or at room temp. Serves 6 prep time is 20 mins. PER SERVING: 126 cals, 11⅒ g fat, 73⅘%

Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)

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