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.