Ingredients:
1/4 cup Finely chopped almonds
1/2 cup Butter
1 teaspoon Tarragon vinegar
20 oz Frozen asparagus spears -cooked and drained
Instructions:
In a small sauce pan, place almonds and butter.
Heat, uncovered, until nuts are lightly browned.
Stir in vinegar.
Pour sauce over hot or cooled asparagus.
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