Cold Asparagus with Pecans

Ingredients:

• 1 1/2 lbs fresh asparagus as young and tender as possible
• 3/4 cup finely chopped pecans
• 2 tablespoons vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• ground black pepper

Steps:

• Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
• Arrange in 1 or 2 layers in an oblong serving dish
• Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
• Sprinkle with pepper
• Serve chilled
• This dish can be made up to 36 hours ahead of serving time