Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             Pounds  asparagus -- washed, ends
                        trimmed and peeled
                        Salt
     1/2           Cup  butter
  4             Ounces  hazel nuts (filberts) -- finely chopped
  2          Teaspoons  tarragon wine vinegar  Preparation:

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.

Nutritional Information:

924 Calories (kcal); 93g Total Fat; (86% calories from fat); 12g Protein; 22g Carbohydrate; 248mg Cholesterol; 946mg Sodium