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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

Recipe by Kathleen Zelman, MPH, RD

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