Asian Asparagus Salad with Pecans

Asian Asparagus Salad with Pecans

47
RUBY-MAMA 0

"I served this for our Thanksgiving dinner and it was a BIG hit! It tastes better if marinated for at least 24 hours."

Ingredients 1 d 25 m {{adjustedServings}} servings 113 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 526 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
  2. In 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.
Tips & Tricks
Mad Hatter Salad

A slaw-based salad with broccoli florets, ramen noodles, and a tangy dressing.

Chef John's Panzanella Salad

See how to make a tasty tomato and bread salad that’s never soggy.

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
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 47

  1. 56 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Theresa
6/4/2004

This is a DELICIOUS recipe and so easy! I roasted the asparagus in the oven with a little olive oil and used part sesame oil as some others had suggested. I also cut the spears into about 2" pieces to make it easier to serve at a potluck - not as pretty but worked well. I also toasted the pecans a bit.

SheilaRN
12/31/2003

I started making this dish with the intention of preparing it exactly as written. However, after marinating the asparagus overnight, I decided to ad lib the final touches. I tossed the marinated spears onto the grill at the last moment. After plating the beautifully grilled spears, I added the green onion, and sprinkled them with slivered almonds that had been toasted in the oven. THEY WERE DELICIOUS!! I will make this dish again and again!!

destined
12/21/2003

Absolutely excellent recipe. I do not normally even particularly like asparagus, but this recipe was a tremendous hit with both me and my family. My parents both loved it...in fact, my dad raved about it for the entire weekend. I only marinated it for a couple of hours, and it still was divine. The next day, I'd left it in the bag with the marinade, and it was even better. Will be making this recipe again and again--a permanent favorite.