Asparagus W/Pecan Sauce LC-3.2/g(6)

1 1/
2 lb asparagus, fresh; trimmed

1/4 cup pecans; chopped 6 Tbs butter
1 tsp vinegar, white wine tarragon

1Cook the asparagus until just tender. To do this, use a large skillet with one inch of simmering water. Add the asparagus spears, cook about 4 minutes, and drain. Or use the microwave: place rinsed asparagus in a glass baking pan, cover with plastic wrap, cook on high for about 4 minutes, drain. 2In a small saucepan, melt butter and cook pecans, stirring, until they start to darken in color. Pour in white wine vinegar and
Mixture will froth quickly. Spoon
Mixture over asparagus and serve immediately.


Servings: 6 Yield: 4 - 6 servings