2 Tbsp tarragon-flavored vinegar, like Heinz
2 tsp sugar
1 lb asparagus, trimmed
2 Tbsp olive oil
1/3 cup toasted pecans
In a small bowl, whisk together vinegar and sugar until dissolved. In non-stick skillet, over medium heat, cook asparagus in olive oil for 3 minutes or until tender.
Stir in vinegar mixture, 1/2 tsp salt and 1/4 tsp pepper. Toss asparagus to coat. Top with pecans.
Makes 6 servings (99 calories per serving)
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