Vegan, Gluten Free
This recipe is a throwback first published in our August-September 1989 GreenTree Newsletter. We hope you like it!
- 1 package (10oz) Frozen or ½ lb fresh asparagus
- 2 Tbsp tarragon wine vinegar*
- Dash of pepper
- 1 Tbsp chopped pimento
Cook asparagus spears until just crisp tender. Sprinkle spears with vinegar, pepper and pimento. Serve hot or cold. Makes 4 servings. About 60 calories each.
*This could easily be made with other herbal vinegars as well. For a handy primer on making your own flavored vinegars, click here.