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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 1 12 lbs fresh asparagus (the thinner, the better)
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 1 cup minced pecans
- 1 tablespoon minced garlic
- 34 teaspoon salt
- 1 -2 tablespoon minced fresh tarragon (or 2 teaspoons dried)
- black pepper
Method
- Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2-inch pieces.
- Set aside.
- Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves.
- Set aside.
- Heat oil in a large skillet.
- Add pecans, and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.
- Turn the heat to medium-high, and add the asparagus, garlic, and 1/2 teaspoon of the salt.
- Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender.
- (Thicker asparagus will take longer.
- ).
- Add the vinegar mixture to the asparagus, stirring well.
- Cook over high heat for only about 30 seconds longer, then remove from heat.
- Stir in the tarragon, the remaining salt, and black pepper to taste.
- Serve hot, warm, or at room temperature.
