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.
Steps
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.
Arrange in 1 or 2 layers in an oblong serving dish.
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.
Sprinkle with pepper.
Serve chilled.
This dish can be made up to 36 hours ahead of serving time.
Ingredients
fresh asparagus, pecans, vegetable oil, cider vinegar, soy sauce, sugar, ground black pepper