ASPARAGUS AMANDINE

1 lb. fresh asparagus, trimmed, cut into 1” pieces
4 TB oil
½ TB fresh lemon zest
1 t. white wine vinegar
2 TB slivered almonds
2 cloves garlic, crushed
1 TB fresh chopped tarragon, if available
Salt to taste

In large skillet, heat 2 TB oil and cook almonds over low heat until golden brown. Remove from heat and set aside. Heat remaining oil and stir fry garlic; add asparagus pieces and salt. Stir over high heat until well coated. Add lemon zest and vinegar; stir fry 3 minutes longer, until vegetables are crisp tender. Add tarragon and almonds and mix well.