Asparagus Almondine

1/4 cup of finely chopped almonds
1/2 cup of butter
1 teaspoon of Tarragon vinegar
20 ounces of frozen asparagus spears,

In a small, heat-resistant, non-metallic bowl, place almonds and butter. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are lightly browned. Stir in vinegar. Pour sauce over hot or cooled asparagus.