Fresh Asparagus with Pecans

Name: Fresh Asparagus with Pecans
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings.
Cuisine: Asian Recipes, Asian Side Dishes, Asian Vegetarian Recipes
Ingredients: 1 pound fresh asparagus, trimmed; 1/4 cup cider vinegar; 1/4 cup reduced-sodium soy sauce; 2 tablespoons sugar; 2 tablespoons olive oil; 3 tablespoons chopped pecans, toasted

This is one of my family's favorite special occasion dishes. We all love the fresh taste of asparagus and we know it's healthy, too! —Jennifer Clark, Blacksburg, Virginia

Ingredients

1 pound fresh asparagus, trimmed
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons olive oil
3 tablespoons chopped pecans, toasted

Directions

In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours.
Drain and discard marinade. Sprinkle asparagus with pecans.

Nutrition Facts

1 serving: 77 calories, 6g fat (1g saturated fat), 0 cholesterol, 164mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Fresh Asparagus with Pecans in Taste of Home February/March 2009

Reviews

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Average Rating:

Ladycooktoo

May 10, 2016

I thought I already had the ultimate recipe for asparagus - this is outstanding. It will certainly go to the top of my list. Will make and make again. Thank you!
bdhabit

Feb 10, 2012

This is such a good recipe & easy to make too.
pleahy

Apr 25, 2011

Great recipe which can be mostly made ahead. I cooked the asparagus the day before I intended to serve it, refrigerated over night and put in marinade a couple of hours before serving. My guests loved it!
beckygdistad

Apr 26, 2010

very easy and a great spring time salad . We enjoyed it with a BBQ salmon wonderful.