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
- Slice the asparagus stalks on the diagonal into 1 ½ inch pieces. Set aside.
- Combine the vinegar and sugar in a small bowl and mix until sugar dissolves. Set aside.
- 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.
- 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.
- 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