This was a huge hit at our Thanksgiving dinner that I served! If it’s marinated for at least 24 hours, the flavor is improved.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds fresh asparagus, trimmed
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- salt and pepper to taste
- ½ cup chopped pecans
- 1 tablespoon chopped green onions
Instructions
- Bring a medium saucepan of water to a boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
- 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.
- 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
This was the perfect side for our teriyaki salmon. I only marinated the asparagus 4 hours before serving it for dinner and it was very good. I did substitute sesame oil for vegetable oil, but otherwise made as directed. We did have some left over for the next day and the sesame oil became a little too strong, but overall I think the dish tasted even better. So I strongly recommend marinating for the full 24 hours — but if you decide to use sesame oil, I would use only 1T sesame and 1T vegetable oil to better balance the flavor.
11.13.21 I cooked the asparagus for about 3 minutes, just until they had a little bite left (be sure not to overcook or you’ll have mush). This really does need to marinate in the fridge for the favors to meld, so plan accordingly. The dressing is not as tart as I expected, and I did give it a good shake of hot sauce (personal taste). Nice side dish to salmon this evening, plates well, and is super quick-and-easy to make.
An easy delicious side dish, great for an outdoor dinner. I did use 1 Tbsp. Sesame oil & 1 Tbsp olive oil, as others suggested. The key is blanching the asparagus until they are still crisp, followed by the ice water bath. I had 2 batches of asparagus of different sizes; the 1st batch was really skinny so I blanched for 2 minutes. The second batch was thicker and needed 4 minutes. Cooking separately they were both the perfect crispness.
We really enjoyed this. I used the frozen grilled asparagus from trader joe’s. Microwaved the spears for a minute then cut them up into bite sized pieces. Used sesame oil in the marinade as others suggested and artificial sweetener instead of sugar. Added the green onion into the marinade. Only thing I will do different next time is to substitute sesame seeds or sunflower seeds for the pecans – didn’t think they really added anything.
this recipe is out of this world.will make it again.
Do not marinate 24 hrs. Several hours in the fridge works fine and keeps the green color of the asparagus.
My family gobbles this up every time I make it. It’s a great way to get in more greens.
This is a delicious way of serving asparagus. I did use less oil and soy sauce and more sugar than called for due to personal preference. I also toasted the pecans and only marinated for about 4 hrs.
I have made this dish for several gatherings and always gets raves. Sub sliced toasted almonds for sesame seeds and it’s a winner!
I have made this recipe over and over again. Everyone loves it. I can make it the night before and it is ready to go when time is pressing. It is a great summer dish for parties and even to take camping. Bring this dish, throw a steak on the grill and you have a great gourmet meal.
This was really nice! After my first bite I was like, oh ok not bad but nothing special. But I liked it more and more as I kept eating and wished I had more! I marinated it for 24 hours and I didn’t find it too strong at all. I did adjust/eyeball the measurements though (I only had a small amount of asparagus, so I didn’t want to make the full marinade amount) so maybe I ended up adding more oil or less vinegar. I would definitely make this again!
I could not eat this but Hubs liked it. I will not make it again. Bummer- I was really wanting a cold asparagus salad recipe.
Tasted good… But I’m not one of those great pre-planners, so some time I need to make it 24 hrs ahead and see if it’s better! Did it a second time and used broccoli and asparagus, then grilled… WOW!
Tweeked it quite a bit so it’s not fair to say I didn’t like THIS recipe. Do NOT marinate for 24 hrs. WAY, WAY too long….strong flavor. Used slivered almonds instead…..just okay for me…probably would not make again.
These were so good! Everyone loved them. I marinated them for about 8 hours, and they were just perfect. Will definately make again, thank you for a great recipie!
family favorite
very good, a little salty. Pecans are a great addition. I’ve made them twice so far and will be making again.
The flavor of the marinade/asparagus was great but i found my asparagus looking very unappetizing. Some had an odd brown color and looked a lil slimey.Maybe i will cut the marinating time to just a few hrs next time. The pecans didnt really go well with the aspargus either. Looked nice on top but that was about it.
I brought this to a party and got rave reviews. I did tweek the recipe just a bit. I used toasted sesame oil instead of vegetable oil, added some garlic and minced ginger to the marinade. I also let it marinade and extra 12 hours. This is a definite keeper.
Lovely vegan salad for holiday table, and the perfect foil for heavy Thanksgiving staples. Excellent recipe.
I added a simple teaspoon of old style whole grain dijon mustard…made all the difference in the world. No more overpowering soysauce taste, but a rich hearty thanksgiving flavor 😀 The next day I also added some pan cooked pealed potatoes and some candied sauteed onions, omg delicious!