Asparagus In Warm Tarragon Vinaigrette With Pecans And Bacon

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This side dish originally appeared in Vegetable Heaven,. For this new version, Katzen decreased the total amount of pecans for an overall reduction in fat.

Ingredients

• 1 tablespoon olive oil
• Cooking spray
• 1 tablespoon minced garlic
• 1 1/2 pounds asparagus cut into 1 1/2-inch pieces
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar
• 1 1/2 teaspoons minced fresh tarragon
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons chopped pecans, toasted
• 2 bacon slices, cooked and crumbled

Directions

1. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat.
2. Add garlic; sauté 1 minute.
3. Add asparagus; sauté 4 minutes or until tender.
4. Combine vinegar and sugar in a small bowl.
5. Add vinegar mixture, tarragon, salt, and pepper to asparagus mixture; stir well.
6. Cook 2 minutes, stirring frequently.
7. Sprinkle with pecans and bacon.

Yield: 4 servings (serving size: 1 cup)