Ingredients
1 pound fresh asparagus, trimmed1/4 cup cider vinegar1/4 cup reduced-sodium soy sauce2 tablespoons sugar2 tablespoons olive oil3 tablespoons chopped pecans, toasted
Preparation
In a large skillet, bring 3 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
In a large resealable plastic bag, combine the vinegar, soy sauce, sugar and oil. Add the asparagus; seal bag and turn to coat. Refrigerate for up to 3 hours.
Drain and discard marinade. Sprinkle asparagus with pecans.