2 tablespoons Crisco® Light Olive Oil or Canola Oil
3 tablespoons chopped pecans, toasted
Instructions
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. Yield- 4 servings.
Originally Submitted
3/22/2010
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