posted by lornamac_2000 05-02-101 9:20 AM
Cold Asparagus with Pecans
1 1/2 pounds asparagus, as young and tender as possible, or two packages frozen
3/4 cup finely chopped pecans
2 Tbsp. vegetable oil
1/4 cup soy sauce
1/4 cup cider vinegar
1 tsp. sugar (optional)
Freshly ground black pepper to taste
Trim the asparagus and cook in boiling water for 6-7 minutes, or until barely tender and still bright green (I only do it for about 4-5 so they come out kind of crispy). Drain and rinse under cold water. Drain again.
Arrange in 1-2 layers in an oblong, or other shallow serving dish. Mix the pecans with the oil, vinegar, soy sauce and optional sugar. Pour over the asparagus, lifting the stalks so that the mixture permeates to the bottom. Sprinkle with pepper. Serve chilled. The dish may be made up to 36 hours ahead.
Serves 6-8