Asparagus almondine

Yield: 6 servings

Measure Ingredient
¼ cup Finely chopped almonds
½ cup Butter
1 teaspoon Tarragon vinegar
20 ounces Frozen asparagus spears, cooked and drained

1. In a small, heat-resistant, non-metallic bowl, place almonds and butter. 2. Heat, uncovered, in Microwave Oven 1½ minutes or until nuts are lightly browned.

3. Stir in vinegar.

4. Pour sauce over hot or cooled asparagus.

Similar recipes