* Exported from MasterCook *

ASPARAGUS IN WARM TARRAGON-PECAN VINAIGRETTE

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : 5-10G Low Carb Vegetables-Asparagus


Amount Measure Ingredient -- Preparation Method
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1 1/2 lb fresh asparagus -- 750g spears
2 tbsp balsamic vinegar -- or cider vinegar
2 tsp splenda
1 cup pecans -- minced
1 tbsp minced garlic
3/4 tsp salt
1 tbsp tarragon -- fresh minced
black pepper to taste

Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2 inch pieces. Set aside. Combine the vinegar and sugar substitute in a small bowl and mix until the sugar substitute 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 let them burn. Turn the heat to medium-high and add the asparagus, garlic and 1/2 teaspoon of salt. Stir-fry for about 3 - 5 minutes, or until the asparagus is barely tender. (Thicker asparagus will take longer) Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer, then remove from heat. Stir in the tarragon, the remaining salt, and black pepper to taste.Serve hot, warm or at room temperature.
**Note: This dish tastes best within an hour of being made.





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Per Serving (excluding unknown items): 151 Calories; 12g Fat (66.6% calories from fat); 4g Protein; 10g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb recipes in Master Cook Format



Nutr. Assoc. : 0 0 0 0 0 0 0 0

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