Recipe By : Craig Gardiner KNHT09A
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Gardiner
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons unsalted butter
1/2 cup pecans -- chopped fine
2 teaspoons tarragon white wine vinegar
1 1/2 to 2 lbs asparagus
1) In a small saucepan, heat the butter until very hot but not brown.
2) Add the pecans and stir until the pecans turn slightly darker
brown.
3) Quickly add vinegar. Sauce will foam up. Stir quickly and spoon
over hot cooked asparagus, being sure that nuts are distributed.
Serve immediately.
Craig sez this sauce would also work well with raw fennel, cooked
green beans and even with the much abused broccoli. Typed by Lynn
Thomas. Source: Craig Gardiner knht09a. Lynn's notes: This was a
terrific sauce for asparagus. Would be great for serving to guests
too!
