Ingredients
1 bunch asparagus
2 T balsamic vinegar
2 t honey
2 T olive oil
1 C pecans, roughly chopped
2 garlic cloves, minced
2 T tarragon, minced
salt and pepper to taste
1 bunch asparagus
2 T balsamic vinegar
2 t honey
2 T olive oil
1 C pecans, roughly chopped
2 garlic cloves, minced
2 T tarragon, minced
salt and pepper to taste
Snap off the bottom end of each asparagus spear. Slice the stalks and set aside. Combine the vinegar and honey and mix to incorporate and set aside. Heat olive oil in a skilled and add the pecans, toss around to coat in oil and lightly toast (about 10 minutes). Turn the heat up a bit and add the asparagus and garlic. Stir-fry for about 5 minutes, until the asparagus is just tender. Add the vinegar mixture and stir well. Remove from the heat stir in the tarragon. Season to taste with salt and pepper.
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