It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Asparagus Pecandine
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- #68814
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
5 tablespoons butter
1/2 cup chopped pecans
1 1/2 teaspoon tarragon vinegar
1 pound asparagus, steamed just until tender-crisp
directions
Melt the butter in a heavy skillet over medium-high heat. Stir in the pecans and saute, stirring frequently, for 5 to 7 minutes, or until the pecans are golden and crisp through. Stir in the tarragon vinegar.
Place the asparagus on serving plates, and spoon the sauce over it. Serve immediately.
added by
carlicooks
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
September 24, 2013
I liked this quite a bit. Simple flavors and easy to prepare. The tarragon vinegar added a very nice flavor to it.
August 11, 2007
Extremely easy to make! The buttery pecans add a nice nutty crunch to the fresh asparagus. The tarragon vinegar helps to balance out the richness of the butter.