Tarragon-Pecan Asparagus
From The Vegetable Dishes I Can't Live Without
By Mollie Katzen
Really good- and best when served within an hour of being made.
Ingredients
Instructions:
While this is a vegetarian cookbook I think that this dish would go nicely with chicken. Or perhaps mixed into pasta for a warm salad.
From The Vegetable Dishes I Can't Live Without
By Mollie Katzen
Really good- and best when served within an hour of being made.
Ingredients
- 1 1/2 pounds asparagus
- 2 tablespoons balsamic vinegar or cider vinegar
- 2 teaspoons light-colored honey
- 2 tablespoons extra-virgin olive oil
- 1 cup minced pecans, lightly toasted
- Up to 1 tablespoon minced or crushed garlic
- 1/2 teaspoon salt (or to taste)
- 1 to 2 tablespoons minced fresh tarragon(or 2 teaspoons dried)
- Freshly ground black pepper, to taste
Instructions:
- 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 honey in a small bowl and mix until the honey dissolves. Set aside.
- Place a large deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the pecans and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.
- Turn the heat to medium-high, add the asparagus, garlic, and 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 the heat.
- Stir in the tarragon, more salt if you like, and some black pepper to taste. Serve hot, warm, or at room temperature.
While this is a vegetarian cookbook I think that this dish would go nicely with chicken. Or perhaps mixed into pasta for a warm salad.