Chilled Marinated Asparagus

SUBMITTED BY: Nicole LeCroy

"'My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers,' recalls Nicole LeCroy of Nashville, Tennessee. 'Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham.'"

PREP TIME	20 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2/3 cup packed brown sugar
2/3 cup cider vinegar
2/3 cup soy sauce
2/3 cup vegetable oil
4 teaspoons lemon juice
1 teaspoon garlic powder
2 pounds fresh asparagus, trimmed
1 cup chopped pecans, toasted

READ REVIEWS (5)

DIRECTIONS

In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water.
Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

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REVIEWS

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Reviewed on Mar. 13, 2007 by Cheryl

I made this recipe for a friend's 60th birthday party and got rave reviews. It was easy to make, looked great on the serving plate, and tasted wonderful. I increased the serving size to 30 and still had no problems. I'll make it again and again--for friends and family.

2 users found this review helpful

Reviewed on Nov. 21, 2007 by jlg83

My ex-boyfriend's mom always made this for Christmas. It tastes amazing! I got the recipe from her last year. The recipe she used only calls for about 2 tablespoons of oil, which would make it healthier. We also used white sugar instead, but I'm sure brown would be good. I can't wait to make this again!

1 user found this review helpful

Reviewed on Oct. 23, 2007 by Michele C.

I made this for a family picnic and it was well received. I will use this one again.

1 user found this review helpful

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