Asian Asparagus Salad with Pecans Recipe -
Asian Asparagus Salad with Pecans Recipe
  • READY IN 1+ days

Asian Asparagus Salad with Pecans

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 day 25 mins


  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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  • 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

Reviews More Reviews

Most Helpful Positive Review
Jun 04, 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.

Most Helpful Critical Review
Nov 17, 2004

This was OK but not anything that made me go "wow!" I think my problem was my asparagus wasn't as fresh as I would have liked and that imparted a bitter taste. I am going to try it again using fresh asparagus and sesame oil instead of vegetable oil.

Dec 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!!

Dec 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 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.

Jan 09, 2005

This is a fabulous dish to take to picnics or any summer gathering, actually anytime of year it is Great and easy easy! ( I use splenda,low sodium soy and roast the pecans)

Aug 02, 2004

My guests and I did not care for this recipe. I felt that the soy sauce flavor overpowered the dish (I followed the recipe exactly). I liked the idea of a cold, marinated, crisp asparagus dish, but this did not do it for me.

Apr 17, 2004

This is a wonderful salad/vegetable. I took it to a party last night and it was eaten with many raves. This morning I had to send the recipe to everyone attending. I did substitute l tablespoon sesame oil for 1 of the vegetable oil and added the sesame seeds as someone suggested. It was wonderful and so easy. You just need to plan ahead to marinate it.

Jun 17, 2005

i just made the asparagus, i didn't add the onions or the pecans, but we did not like this. maybe it's because of how long it was marinated? maybe i will make again, but only use dressing at the time i serve it & will definitely toast pecans or cashews and add green onions.


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  • Calories
  • 113 kcal
  • 6%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 526 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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