Asian Asparagus Salad With Pecans - cooking recipe

Ingredients

2 lb. fresh asparagus, trimmed
1/4 c. rice vinegar
1/4 c. soy sauce
2 Tbsp. vegetable oil
2 tsp. sugar
salt and pepper to taste
1/2 c. chopped pecans
1 Tbsp. chopped green onions

Preparation

Bring a medium sauce pan of water to boil, and cook the asparagus until tender but crisp.
Drain and briefly run under cool water.
In a large ziploc bag, mix the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper.
Seal the asparagus in the bag.
Marinate for 24 hours in the refrigerator.
Sprinkle the marinated asparagus with pecans and green onions to serve.