Asparagus with Pecan Sauce

Recipe By: Craig Gardiner
Source: "www.busycooks.about.com"
Serving Size : 6

1 1/2 pounds asparagus -- trimmed
1/4 cup chopped pecans
6 tablespoons butter
1 teaspoon white wine vinegar -- tarragon

Cook the asparagus until just tender. To do this, use a large skillet
with one inch of simmering water. Add the asparagus spears, cook
about 4 minutes, and drain. Or use the microwave: place rinsed
asparagus in a glass baking pan, cover with plastic wrap, cook on
high for about 4 minutes, drain.

In a small saucepan, melt butter and cook pecans, stirring, until
they start to darken in color. Pour in white wine vinegar and mixture
will froth quickly. Spoon mixture over asparagus and serve
immediately.

Per Serving (excluding unknown items): 149 Calories; 15g Fat (85.9%
calories from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber;
31mg Cholesterol; 118mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.

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