Instructions:
Yield: 4 to 6 servings.

Preparation Time: 20 minutes

Asparagus has a passionate affinity for tarragon. Throw in some pecans for good measure, and this becomes a delicious welcoming party for the spring season.

Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2-inch pieces. Set aside.

Combine the vinegar and sugar in a small bowl and mix until the sugar dissolves. Set aside.

Heat oil in a large skillet. Add pecans, and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted. Be careful not to let them burn.

Turn the heat to medium-high, and add the asparagus, garlic, and 1/2 teaspoon of the salt. Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (Thicker asparagus will take longer.)

Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer, then remove from heat.

Stir in the tarragon, the remaining salt, and black pepper to taste. Serve hot, warm, or at room temperature.

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