Shelly's Recipe

ASPARAGUS WITH PECANS

Category: Asparagus

1 lb fresh asparagus, trimmed
1/4 cup cider vinegar and soy sauce
2 tbsp sugar and olive oil
3 tbsp chopped pecans, toasted

In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain immediately and place asparagus in ice water. Drain and pat dry.

In a resealable bag, combine next 4 ingredients. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours. Drain and discard marinade. Sprinkle asparagus with pecans. Serves 4