Rec. Cold Asparagus with Pecans from Jr. League Centennial

M

marsha-tbay

Well-known member
When I served this for one dinner it was very well received and scarfed up.

1-1/2# fresh asparagus, as young and tender as possible or 2 10oz. pkgs. frozen asparagus

1/2 c finely chopped pecans

2 tbsp veg oil

1/4 c cider vinegar

1/4 c soy sauce

1 tsp sugar (optional)

ground black pepper to taste

Trim the asparagus and cook in boiling water for 6 or 7 mins or until barely tender and still bright green.

Drain and rinse under cold water. 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. The dish may be marinated up to 36 hours ahead.

Serves 6-8

 
This recipe is originally from Magic - JL of Birmingham

It is a great family favorite for lunch/brunch - we had it for easter dinner with smoked ham, cheese grits, fruit salad and biscuits. It's also a great food gift - dinner for a new neighbor or new baby...
Tweak: I don't sprinkle the pecans on the asparagus until serving - I don't like how they get soft during the marinating time. I usually toast them too for a nice crunch.

 
Magic is the first cookbook from the Junior League of Birmingham

recently turned twenty years old but still is one I reach for a great deal. You can purchase directly from JLB(Junior league of Birmingham) online. Here's the link - http://www.jlbonline.com/ - Click on cookbooks on the right sidebar.
There is a new cookbook coming out in October - Tables of Content. You can pre-order a copy of you're interested.

 
Thanks, Lisa for reminding me about this cookbook....

I had heard about it and had been looking for it for awhile. I just checked eBay and bought it for $6!! Yippee!

 
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