| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Beans grain, Heaven, Kitpath | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Asparagus, thin spears |
| 2 | T | Balsamic vinegar, or cider |
| vinegar | ||
| 2 | t | Sugar |
| 2 | T | Olive oil |
| 1 | c | Finely chopped pecans |
| 1 | T | Minced garlic |
| 3/4 | t | Salt |
| 1 | T | Chopped fresh tarragon, may |
| be doubled | ||
| Black pepper, to taste | ||
| 1 | cals, 11.1 g fat 73.8% |
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: Recipe by: Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)
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Nutrition (calculated from recipe ingredients)
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Calories: 193
Calories From Fat: 152
Total Fat: 17.8g
Cholesterol: 0mg
Sodium: 613.7mg
Potassium: 302.6mg
Carbohydrates: 7.8g
Fiber: 3g
Sugar: 2.1g
Protein: 4g