Reviewed: Jul. 31, 2009

We really enjoyed this one, even a non-asparagus lover asked it be a keeper:). Thanks to the reviewer who gave added info to boil the asparagus for 2-3 minutes because that really helped me with a time frame and it was perfect. I didn't change any of the ingredients and thought it was very good. A good company recipe with good flavor as is.

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Carolina

Cooking Level: Expert

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Reviewed: May 11, 2009

Made this for a Mother's Day celebration yesterday and it was well received. I also used splenda,less of it than what was suggested for the sugar, and added a little minced garlic in with the marinade. It stayed fresh tasting sitting on the buffet table, and leftovers are even good. Very easy, not too overpoweringly salty when you use reduced sodium soy. Thanks!

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JC66

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Reviewed: May 3, 2009

Fancy - Easy - Well Liked

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Huxtacy

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Reviewed: Mar. 13, 2009

This was sooooo good. My 14 y.o. grand daughter HATES asparagus and she LOVED these. I used cashews and sesame seeds that I toasted in a little butter, drained on a paper towel and cooled. When serving, I tossed the green onions (about 1/2 cup, not 2 tblsp) in a little of the marinade also. To serve I lined up the asparagus on each plate, sprinkled with onions and then the seeds. I was delicious and I will serve it often.

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CHERYL 4941

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

Living In: Whiteland, Indiana, USA

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Reviewed: Mar. 24, 2008

This recipe is so easy and soooo good! I find that cooking the asparagus in the boiling water for 2-3 minutes works perfect, leaving just the right amount of crunch.

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Christy

Cooking Level: Expert

Home Town: Tustin, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 9, 2007

I have never bought, cooked or ate asparagus before. I was looking for a dish to take to the company Christmas party. This recipe was a hit!!! Everyone complimented me on the dish. I only marinated the asparagus for approximately 5 hours. I took another reviewers suggestion and cut the spears into 2" pieces. I will definetely be making this dish again!! I give the recipe a 5 rating due to all the wonderful compliments I received from asparagus eaters!! Thank you very much for the recipe!!

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lrh12569

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2007

My husband and toddler liked this, but I didn't much. I found the asparagus to be very soggy after marinating for so long. I also found there to be too much of the dressing. I think there are better (crispier) ways to enjoy a great vegetable.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: May 17, 2007

Different way to eat asparagus. I only did this one pound of asparagus, but made the full amount of marinade. I also used sesame oil instead of vegetable oil.

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COmama2six

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Reviewed: Apr. 3, 2007

I felt there was a little too much soy, vinegar and sugar so next time I'll cut back but all in all, a good recipe with some nice flavors going on. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 1, 2007

I used low-sodium soy sauce. Next time I would a little less sugar because it was a little sweet for our taste. Also, it doesn't HAVE to be marinated overnight. I couple of hours is fine. Also, make sure the asparagus is not over-cooked! We enjoyed this recipe!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 20, 2006

I've been making this salad for a couple of years and every time I make it for a gathering, people ask for the recipe! It's also my husband's favorite asparagus recipe.

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TIANACRUTCH

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Reviewed: Aug. 15, 2006

I made this for a family get together. First of all, it's unbelievably easy to make. Second..it went so fast I should've doubled the recipe! Everyone loved it.

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Lori P.

Cooking Level: Expert

Home Town: Yukon, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 26, 2006

This was good served with an Asian-inspired dish.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 18, 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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katieannieb

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 9, 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)

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DENI HINES

Cooking Level: Expert

Living In: La Grande, Oregon, USA

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Reviewed: Dec. 8, 2004

This is very quick and easy and delicious.

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SROSENBLUTH

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Reviewed: 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.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Aug. 2, 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.

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Jul. 4, 2004

This was delicious!!! I will definately make this again.

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The Cook

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Reviewed: Jun. 11, 2004

This is good. My marinade turned out a little too tart. Maybe it was because I used honey instead of sugar. I also used sesame oil instead of vegetable oil.

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