Sautéed Asparagus with Warm Tarragon-Pecan Vinaigrette

This light and flavorful dish combines the earthy crunch of fresh asparagus with a warm, tangy vinaigrette that's made unique with tarragon and toasted pecans. It's an excellent side dish for any meal or can even be served as a simple yet elegant appetizer.

Preparation:

Prep the Asparagus: Begin by snapping off the tough bottom ends of the asparagus. Cut the remaining stalks into 1½-inch diagonal pieces and set aside.

Make the Vinegar Mixture: In a small bowl, whisk together balsamic vinegar and your choice of sweetener—either sugar or honey. If using honey, microwave it for about 10 seconds to loosen it up, especially if it's crystallized. Set this mixture aside for later.

Toast the Pecans: Heat a large, deep skillet over medium heat. Once warm, add 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Add the pecans and reduce the heat to medium-low. Stir occasionally, cooking for about 10 minutes or until the pecans are fragrant and lightly toasted. Keep a close eye on them so they don't burn. Once done, transfer the pecans to a separate dish and set aside.

Sauté the Asparagus: Bring the pan back to the stove and increase the heat to medium-high. After a minute, add the remaining tablespoon of olive oil and swirl to coat. Toss in the asparagus and stir-fry for 3 to 5 minutes, or until the asparagus is tender but still slightly crisp. (If you're using thicker asparagus, it may take a little longer.) Add minced garlic and salt towards the end of the cooking process, ensuring they infuse the asparagus with flavor.

Finish with the Vinaigrette: Increase the heat to high and pour in the vinegar mixture. Stir constantly, cooking for just another 30 seconds to allow the flavors to meld before removing from the heat.

Season & Serve: Stir in the freshly minced tarragon, then season with freshly ground black pepper to taste. Serve the asparagus warm, at room temperature, or chilled, garnished with the toasted pecans.