Appetizing Asparagus

This is another take on the many recipes I have for asparagus.

Asparagus in Warm Tarragon-Pecan Vinaigrette:

2 pounds fresh asparagus
2 tablespoons balsamic vinegar
2 teaspoons sugar
1 tablespoon olive oil
1/2 cup chopped pecans
1 tablespoon minced garlic
1/4 teaspoon salt
1-2 tablespoon fresh minced tarragon (or 2 teaspoons dried tarragon)
Black pepper to taste

Slice asparagus stalks diagonally into 1 1/2-inch pieces. Set aside. Combine vinegar and sugar in small bowl and mix until sugar is dissolved. Set aside. Heat oil in large skillet. Add pecans and saute over medium-low heat for about 10 minutes or until lightly toasted. Do not burn them. Turn heat to medium-high and add asparagus, garlic and salt. Stir-fry for 3-5 minutes or until asparagus is barely tender. Add vinegar mixture to asparagus and stir well. Cook over high heat for only about 30 seconds longer and then remove. Stir in tarragon and black pepper. Serve hot. Serves 4-6 people.