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Chilled Marinated Asparagus

"My mother had surgery a few years back in spring, so my two sisters and I were challenged to prepare dishes like this that would keep well and still taste great as leftovers," recalls Nicole LeCroy of Nashville, Tennessee. "Mom got her appetite back when she tried this cool and crunch asparagus that gets a flavor boost from soy sauce. It's a nice accompaniment to chicken, roast beef or ham."
  • Total Time
    Prep: 20 min. + marinating
  • Makes
    8 servings


  • 2/3 cup packed brown sugar
  • 2/3 cup cider vinegar
  • 2/3 cup soy sauce
  • 2/3 cup vegetable oil
  • 4 teaspoons lemon juice
  • 1 teaspoon garlic powder
  • 2 pounds fresh asparagus, trimmed
  • 1 cup chopped pecans, toasted


  • In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool.
  • Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water.
  • Place asparagus in a large resealable plastic bag; add marinade. Seal bag and turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus on a serving plate; sprinkle with pecans.

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  • MollyMoocher
    Jun 17, 2013

    This recipe is great. I did alter it the second time I made it, because I like to use as many fresh ingredients as possible. I am giving a link to my altered recipe, which I served this week at the Kanawha Valley Amateur Winemakers Guild monthly meeting/dinner. I used the last 2 lbs. of asparagus from this season's harvest, fresh garlic and substituted a few ingredients to give the dish more of an Asian flavor.

  • Moseypv
    May 2, 2013

    No comment left

  • Riki919
    Jun 27, 2009

    No comment left

  • petcat
    May 3, 2008

    After I made this recipe for a church group Easter brunch, several people requested that I bring it again the following year. I never have leftovers! (Note: I simmer the asparagus for a longer time, to ensure tenderness. I also replace the garlic powder with two cloves of fresh minced garlic.)