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