Cold Asparagus With Pecans - cooking recipe

Ingredients

1 1/2 lbs fresh asparagus, as young and tender as possible
3/4 cup finely chopped pecans
2 tablespoons vegetable oil
1/4 cup cider vinegar
1/4 cup soy sauce
1 teaspoon sugar
ground black pepper

Preparation

Trim the asparagus and cook in boiling water for 6-7 minutes, or until barely tender and still bright green; drain and rinse under cold water then drain again.
Arrange in 1 or 2 layers in an oblong serving dish.
Mix the pecans with the oil, vinegar, soy sauce, and sugar; pour over the asparagus, lifting the stalks so that the mixture penetrates to the bottom.
Sprinkle with pepper.
Serve chilled.
This dish can be made up to 36 hours ahead of serving time.