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Recipe Name: Asparagus In Warm Tarragon-pecan Vinaigrette Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 1/2 Pound(s) Asparagus, thin spears
2 Tablespoon(s) Balsamic vinegar, or cider
Vinegar
2 Teaspoon(s) Sugar
2 Tablespoon(s) Olive oil
1 Cup(s) Finely chopped pecans
1 Tablespoon(s) Minced garlic
3/4 Teaspoon(s) Salt
1 Tablespoon(s) Chopped fresh tarragon, may
be doubled
Black pepper, to taste
1 cals, 11.1 g fat 73.8%
Directions:
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)

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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