Prep 15 mins
Cook 7 mins
Easy, delicious and can be made a day and a half ahead of serving time so this is terrific for entertaining. From the Junior League Centennial Cookbook.
- 1 1⁄2 lbs fresh asparagus, as young and tender as possible
- 3⁄4 cup finely chopped pecans
- 2 tablespoons vegetable oil
- 1⁄4 cup cider vinegar
- 1⁄4 cup soy sauce
- 1 teaspoon sugar
- ground black pepper
- Trim the asparagus and cook in boiling water for 6-7 minutes, or until barely tender and still bright green; drain and rinse under cold water then drain again.
- Arrange in 1 or 2 layers in an oblong serving dish.
- Mix the pecans with the oil, vinegar, soy sauce, and sugar; pour over the asparagus, lifting the stalks so that the mixture penetrates to the bottom.
- Sprinkle with pepper.
- Serve chilled.
- This dish can be made up to 36 hours ahead of serving time.
Fabulous! Easy to make and tasty. Great for a picnic, pot luck or familiy dinner. Sits in the refrigerator until you're ready to go out the door. Who could ask for more convenience?
I used this recipe to use up some leftover steamed asparagus. It was quite tasty and the pecans were a nice addition.
I think I might make myself sick on this....I ate almost the whole dish by myself. Hey Jude...thank you so much for this great recipe. I'm the only one in my family that likes asparagus, so I won't have to share with them! The flavors all compliment each other very well. This is a keeper and I will be making it again!