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Asian Asparagus Salad with Pecans Recipe

Recipe by: RUBY-MAMA

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In1 d 25 m
  • 1Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
  • 2In 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.
Footnotes
  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Note
Ingredients
  • 8 servings
  • 113 cals
  • 2 pounds fresh asparagus, trimmed
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons sugar
  • salt and pepper to taste
  • 1/2 cup chopped pecans
  • 1 tablespoon chopped green onions
Nutrition

Amount per serving ( 5 total)

  • Calories:
    113
    6%
  • Fat:
    8.9
    14%
  • Carbs:
    7.1
    2%
  • Protein:
    3.7
    7%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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