1 pound asparagus1½ Tbsp. walnuts 2 Tbsp. melted butter 2 tsp. balsamic vinegar
Wash asparagus; break off & discard tough ends. Steam or cook in small amount of boiling water 3 mins, until just tender. Meanwhile, toast nuts in dry skillet or hot oven several minutes, tossing often. Mix melted butter & vinegar in small bowl. When asparagus is ready, drain, drizzle butter sauce on top and sprinkle with nuts.
Recipe adapted from one found in Moosewood Restaurant Cooks at Home by the Moosewood Collective