Try this Asparagus in Warm Tarragon-Pecan Vinaigrette recipe, or contribute your own.
Suggest a better descriptionThis dish tastes best within an hour of being made. Serve it over to next to rice. This is good with grilled fish. Trim asparagus; slice stalks on diagonal into 1-1/2 inch pieces, start from the tip down. Set aside. Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside. Heat the oil in a large skillet. Add the pecans, and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted. Be careful not to turn them. Turn heat to medium high and add asparagus, garlic and 1/2 tsp of salt. Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (The thicker the longer.) Add the vinegar mixture to the asparagus, strring well. Cook over high heat for only about 30 seconds longer, then remove from heat. Stir in the tarragon, the remaining salt, and pepper to taste. Serve hot, warm or at room temp. Serves 6 prep time is 20 mins. PER SERVING: 126 cals, 11.1 g fat, 73.8% Recipe by: Mollie Katzens Vegetable Heaven (Hyperion, Oct97)
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Serving Size: 1 Serving (139g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 155 | ||
Calories from Fat: 128 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 88.2mg | 2 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 155
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