1/4 c Finely chopped almonds
1/2 c Butter
1 t Tarragon vinegar
20 oz Frozen asparagus spears,
-cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.
2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are
lightly browned. 3. Stir in vinegar.
4. Pour sauce over hot or cooled asparagus.