Asian asparagus salad with pecans

    1 day

    I served this for a party and it was a BIG hit! It tastes better if marinated for at least 24 hours.

    57 people made this

    Serves: 8 

    • 1kg fresh asparagus, trimmed
    • 60ml rice vinegar
    • 60ml soy sauce
    • 2 tablespoons vegetable oil
    • 2 teaspoons sugar
    • salt and pepper to taste
    • 60g chopped pecans
    • 1 tablespoon chopped spring onions

    Prep:15min  ›  Cook:10min  ›  Extra time:23hr35min  ›  Ready in:1day 

    1. Bring a medium saucepan of water to the boil, and cook the asparagus until tender but crisp. Drain, and briefly immerse in cold water.
    2. 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 spring onion to serve.

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    Reviews in English (49)


    This is a DELICIOUS recipe and so easy! I roasted the asparagus in the oven with a little olive oil and used part sesame oil as some others had suggested. I also cut the spears into about 2" pieces to make it easier to serve at a potluck - not as pretty but worked well. I also toasted the pecans a bit.  -  04 Jun 2004  (Review from Allrecipes US | Canada)


    I started making this dish with the intention of preparing it exactly as written. However, after marinating the asparagus overnight, I decided to ad lib the final touches. I tossed the marinated spears onto the grill at the last moment. After plating the beautifully grilled spears, I added the green onion, and sprinkled them with slivered almonds that had been toasted in the oven. THEY WERE DELICIOUS!! I will make this dish again and again!!  -  14 Sep 2003  (Review from Allrecipes US | Canada)


    Absolutely excellent recipe. I do not normally even particularly like asparagus, but this recipe was a tremendous hit with both me and my family. My parents both loved fact, my dad raved about it for the entire weekend. I only marinated it for a couple of hours, and it still was divine. The next day, I'd left it in the bag with the marinade, and it was even better. Will be making this recipe again and again--a permanent favorite.  -  26 Sep 2003  (Review from Allrecipes US | Canada)