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.