| | Directions | | Fill a large frying pan with 2 inches of water and bring to a rolling boil. Plunge the asparagus into the water and remove after 1 minute. Drain immediately and pat dry. Place in a 9X13 casserole dish. Combine the sugar, vinegar, soy sauce, and oil. Whisk vigorously. Pour over the asparagus. Cover and chill for at least 8 hours. To serve, drain the marinade. Place the asparagus in a serving dish and sprinkle with the nuts. |
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| Ingredients | | - |  | 1 1/2 pounds fresh asparagus, ends trimmed |
| - | | 1/4 cup sugar |
| - | | 1/4 cup white vinegar |
| - | | 1/4 cup soy sauce |
| - | | 2 tablespoons canola oil |
| - | | 1/4 cup finely chopped pecans or walnuts, lightly toasted (to toast nuts, bake for 5 minutes inch a 350° oven) |
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