Asparagus with Butter Pecan Sauce
- 1 pound medium asparagus
- salt and freshly ground pepper
- 3 TBSP water
- 1 stick butter
- 1/4 cup ground pecans
- 1 tsp tarragon vinegar
- Preheat oven to 350 degrees.
- Line up the asparagus in a covered casserole that will hold all of them in no more than 2 layers. Season lightly with salt and pepper. Add water and cover. Place in preheated oven for 15-17 minutes.
- Meanwhile, melt butter in a small saucepan. When it's hot, but not yet brown, add pecans. Stir a few seconds until they just turn color. Add vinegar, stirring once more and spoon over cooked asparagus. Serve immediately.
Yield: 6 servings