1/4 c  Finely chopped almonds
1/2 c  Butter
1 ts 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 e Oven 1 1/2 minutes or until nuts are
lightly browned. 3. Stir in vinegar. 4. Pour sauce over hot or cooled
asparagus.