Chilled Lemon Asparagus with Pecans


  • 2 pounds asparagus
  • 2 tablespoons pecans, chopped
  • 1 teaspoon grated lemon rind
  • 2 tablespoons olive oil
  • 1/4 cup cider vinegar
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon sugar
  • Fresh ground pepper to taste
  • 1 tablespoon chopped fresh parsley


Snap off tough ends of asparagus. Cook in a small amount of boiling water in a skillet large enough to hold asparagus for 5 minutes or until tender but crisp. Drain and rinse under cold running water; drain well and place on serving platter. Toast pecans in a 350 degree oven for 5 minutes or until fragrant; set aside. Make salad dressing by combining lemon rind, olive oil, vinegar, soy sauce, sugar, pepper and parsley in a jar. Shake well and pour over asparagus. Garnish with toasted pecans. Cover and chill 1-2 hours.


6 servings

Nutritional Information

101 calories
70 calories from fat
8g fat
1g saturated fat
0g trans fat
0mg cholesterol
357mg sodium
6g carbohydrates
2g dietary fiber
3g sugar
3g protein