Asian Asparagus Salad with Pecans

Asian Asparagus Salad with Pecans

46 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 d 25 m
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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Adjust Servings

Original recipe yields 8 servings


  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.

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Reviews (46)

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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.



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!!



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 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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Asparagus with Pecans and Parm


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Roasted Asparagus and Yellow Pepper Salad