pat's Recipe

Fresh Asparagus with Pecans

Category: Vegetable

1 lb fresh asparagus
1/4 cup cider vinegar
1/4 cup reduced-sodium soy sauce
2 Tbsp sugar
2 Tbsp olive oil
3 Tbsp chopped pecans

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 marinage. Sprinkle asparagus with pecans.

4 servings