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| Asian Asparagus Salad with Pecans |
"I served this for our Thanksgiving dinner and it was a BIG hit! It tastes higher if marinated for at least 24 hours."
Ingredients :
- 2 pounds sparkling asparagus, trimmed
- 1/four cup rice vinegar
- 1/four cup soy sauce
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- salt and pepper to flavor
- half cup chopped pecans
- 1 tablespoon chopped inexperienced onions
Instructions :
| Prep : 15M | Cook : 8M | Ready in : P1D |
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- Bring a medium saucepan of water to a boil, and cook the asparagus until tender however crisp. Drain, and in short immerse in bloodless water.
- In a big, resealable plastic bag, blend the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the asparagus in the bag. Marinate 24 hours within the refrigerator. Sprinkle the marinated asparagus with pecans and green onion to serve.
Notes :
- The nutrients records for this recipe includes facts for the entire amount of the marinade substances. Depending on marinating time, ingredients, cooking approach, etc., the real amount of the marinade consumed will range.
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