Asian Asparagus Salad with Pecans recipe

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Ingredients

2 pounds fresh asparagus, trimmed
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons vegetable oil
2 teaspoons sugar
salt and pepper to taste
½ cup chopped pecans
1 tablespoon chopped green onions

Nutrition Info

108.7 calories
carbohydrate: 6.1 g
cholesterol: : -
fat: 8.9 g
fiber: 3.1 g
protein: 3.7 g
saturatedFat: 1 g
servingSize: -
sodium: 526 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.

  2. In a large, resealable plastic bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours in the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.

Recipe Yield

8 servings

Recipe Note

I served this for our Thanksgiving dinner and it was a BIG hit! It tastes better if marinated for at least 24 hours.

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