Asparagus With Pecan Vinagrette – a delicious recipe with fresh asparagus, T, sugar, olive oil, pecans, T. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Break off and discard tough bottom ends of asparagus, then slice the talks on the diagonal into 1 1/2 inch pieces. Set aside.
2
Combine the venegar and sugar in a small bowl and mix util the sugar dissolves. Set aside.
3
Heat the oil in a large skillet. Add the pecans, and saute over medium-low heat for 10 minutes, or until they are fragrant and lightly toasted. Be careful not to burn.
4
Turn the heat to med-high, and add the asparagus, garlic, and 1/2 tsp of the salt. Stirfry for 3-5 minutes or until asparagus is barely tender. (thicker asparagus will take longer, I cook the pecans less time before adding asparagus in this case so doesn't burn).
5
Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for 30 seconds. Remove from heat. Sire in tarragon, remaining salt, pepper.
6
Serve hot, warm or room temperature (within 1 hr).
938
kcal
Calories
93
g
Fat
26
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lb. fresh asparagus, 2 T balsamic venegar, 2 tsp. sugar, 2 T olive oil, and more.
Yes, Asparagus With Pecan Vinagrette falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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