Preparation:
Steam the asparagus over slated water until crisp-tender and drain well.
Reserve and keep warm. Melt the butter in a small saucepan and when it is
hot, but not yet brown, add the chopped nuts. Cook and stir just until the
nuts are light brown, about one minute. Add the vinegar; there will be a
loud
hissing. Stir once more and serve immediately over the warm asparagus. |
