Recipe: Asparagus in Tarragon-Pecan Vinaigrette

From: Nancy,.SanFran

Asparagus in Warm Tarragon-Pecan Vinaigrette
Recipe By : Mollie Katzen's Vegetable Heaven
Serving Size : 4

1 1/2 pounds fresh asparagus -- (the thinner, the better)
2 tablespoons balsamic or cider vinegar
2 teaspoons sugar
2 tablespoons olive oil
1 cup minced pecans
1 tablespoon minced garlic
3/4 teaspoon salt
1 tablespoon minced fresh tarragon or 2 teaspoons dried -- (1 to 2)
Black pepper -- to taste

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 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 let them burn.

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.

NOTES:
* This dish tastes best within an hour of being made. Serve it over or next to rice, if desired.
* If you are not a vegetarian, try this with grilled salmon.