A Sign of Spring
One of the first signs of spring at the grocery store is the arrival of fresh, tender asparagus! Asparagus is a tasty vegetable that can be enjoyed raw or cooked and prepared in a variety of ways. In today’s post, I’d like to share with you one of my favorite asparagus recipes – Fresh Asparagus Salad with Pecans.
Asparagus contains many good-for-you nutrients. Asparagus is a good source of folate, vitamins A, C, E, and K, chromium and fiber. Antioxidants are also found in asparagus. Asparagus may help prevent certain forms of cancer as it contains glutathione, a detoxifying compound that helps break down carcinogens.
Fresh Asparagus Salad with Pecans features asparagus that is marinated in olive oil, low-sodium soy sauce, sugar and cider vinegar. Immersing food in a marinade for a period of time is a great way to give vegetables (as well as meats) a flavor boost. Adding flavor intensifiers to our food enhances the taste, which is important to people over 60 who have experienced some loss of the taste sensation.
For easy clean-up perhaps the best way to use a marinade is to place the food to be marinated into a zip-top plastic bag. The bag can be turned over and over until all the food is coated well. Marinated foods are placed in the refrigerator for a time specified in the recipe. Refrigeration inhibits the growth of harmful bacteria in the food that is being marinated.
Fresh Asparagus Salad with Pecans is one of those recipes that I characterize as “company-worthy” and everyone I’ve served it to has really enjoyed it.
- 1 lb. fresh asparagus, trimmed
- 1/4 cup cider vinegar
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 3 tablespoons chopped pecans, toasted
- In a large skillet, bring 3 cups water to a boil.
- Add asparagus 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 cider vinegar, soy sauce, sugar and olive oil.
- Add the asparagus, seal the bag, and turn several times to coat the asparagus.
- Refrigerate for up to 3 hours.
- Drain and discard marinade.
- Sprinkle asparagus with pecans.
Key #1 – When preparing asparagus, wash it off by rinsing it with water. Snap the ends of the asparagus off, by just holding it with both hands and bending it until it snaps. This part of the asparagus spear is usually too woody and fibrous to eat.
Key #2 – Next, bring water to a boil in a large skillet. The asparagus is added to the skillet and boiled for 3 minutes.
Key #3 – Remove the asparagus from the boiling water and immediately plunge it into ice water.
Key #4 – Then, drain the asparagus on a paper towel and pat dry.
Key #5 – In a large resealable plastic bag, combine cider vinegar, soy sauce, sugar and olive oil. Add the asparagus, seal the bag, and turn several times to coat the asparagus well. Refrigerate the asparagus in the marinade for up to 3 hours.
Key # 6 – Drain and discard the marinade. Plate the asparagus and sprinkle pecans over it. Enjoy a serving of Fresh Asparagus Salad with Pecans!
If you’re ready for spring, prepare some asparagus soon! If spring is still far off in your part of the country, have some asparagus and spring won’t seem so far away!
Remember to savor the flavor of asparagus!
By the way, our first crocus appeared recently. Here’s a photo so you can enjoy it with me!
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