INGREDIENTS

INSTRUCTIONS

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 1-1/2 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 1/2 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,
11.1 g  fat, 73.8%
Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)

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