Cold Asparagus with Pecans

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.

• Ready In: 22 mins
• Serves: 6-8

Ingredients

• 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

Directions

1. 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.
2. Arrange in 1 or 2 layers in an oblong serving dish.
3. 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.
4. Sprinkle with pepper.
5. Serve chilled.
6. This dish can be made up to 36 hours ahead of serving time.