Asparagus with Warm Tarragon – Pecan Vinaigrette

Makes 6 servings



  • 2 pounds fresh asparagus
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 1 tablespoon olive oil
  • ½ cup chopped pecans
  • 1 tablespoon minced garlic
  • ¼ teaspoon salt
  • 2 tablespoons minced fresh tarragon (or 2 tsp. dried)
  • ¼ teaspoon black pepper


  1. Slice the asparagus stalks on the diagonal into 1 ½ inch pieces. Set aside.
  2. Combine the vinegar and sugar in a small bowl and mix until sugar dissolves. Set aside.
  3. Heat the oil in a large skillet. Add pecans, and sauté over medium-low heat for about 10 minutes, or until they are lightly toasted, taking care not to burn. Turn the heat to medium-high, and add the asparagus, garlic, and the salt. Stir-fry for about 3-5 minutes, or until asparagus is just barely tender.
  4. 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, and black pepper.
  5. Serve hot, warm, or at room temperature. Best if made within 1 hour of being made.


Nutrition [Per Serving]:

340 calories; 12 g total fat; 6 g saturated fat;

19 g protein; 41 g carbohydrate; 8 g fiber; 760 mg sodium