"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
- 2/3 cup packed brown sugar
- 2/3 cup cider vinegar
- 2/3 cup soy sauce
- 2/3 cup vegetable oil
- 4 teaspoons lemon juice
- 1 teaspoon garlic powder
- 2 pounds fresh asparagus, trimmed
- 1 cup chopped pecans, toasted
- In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool.
- Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water.
- Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans. Yield: 8 servings.
Originally published as Chilled Marinated Asparagus in Country Woman May/June 2001, p40
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