Asparagus Almondine

1/4 cup Finely chopped almonds
1/2 cup Butter
1 teaspoon Tarragon vinegar
20 oz Frozen asparagus spears -cooked and drained

In a small sauce panl, 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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