| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Gardiner, Sauces |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter |
| 1/2 |
c |
Pecans; chopped fine |
| 2 |
ts |
Tarragon white wine vinegar |
| 1 1/2 |
lb |
Asparagus (up to 2) |
INSTRUCTIONS
1) In a small saucepan, heat the butter until very hot but not brown.
2) Add the pecans and stir until the pecans turn slightly darker brown. 3)
Quickly add vinegar. Sauce will foam up. Stir quickly and spoon over hot
cooked asparagus, being sure that nuts are distributed. Serve immediately.
Craig sez this sauce would also work well with raw fennel, cooked green
beans and even with the much abused broccoli. Typed by Lynn Thomas. Source:
Craig Gardiner knht09a. Lynn's notes: This was a terrific sauce for
asparagus. Would be great for serving to guests too!
Recipe by: Craig Gardiner KNHT09A Posted to TNT - Prodigy's Recipe Exchange
Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Aug 16, 1997
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