*  Exported from  MasterCook II  *
 
                       Sauce Pecandine for Asparagus
 
 Recipe By     : Craig Gardiner KNHT09A
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Gardiner
                 Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      tablespoons   unsalted butter
      1/2  cup           pecans -- chopped fine
    2      teaspoons     tarragon white wine vinegar
    1 1/2  to 2 lbs      asparagus
 
 1) In a small saucepan, heat the butter until very hot but not brown.
 
 2) Add the pecans and stir until the pecans turn slightly darker 
 brown. 
 3) Quickly add vinegar. Sauce will foam up. Stir quickly and spoon 
 over hot cooked asparagus, being sure that nuts are distributed. 
 Serve immediately.
 Craig sez this sauce would also work well with raw fennel, cooked 
 green beans and even with the much abused broccoli. Typed by Lynn 
 Thomas. Source: Craig Gardiner knht09a. Lynn’s notes: This was a 
 terrific sauce for asparagus. Would be great for serving to guests 
 too!
 
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