I generally make this the night before I'm serving it, so it has plenty of time to sit in the marinade.
2 lbs (about 2 bunches) fresh asparagus
Enough water to fill large pot 3/4 full
1 tsp salt
1/4 cup white vinegar
1/4 cup soy sauce
2 Tbsp vegetable oil
1/4 cup sugar
1/4 cup pecans (I use big pieces, but you can finely chop them also)
Clean and trim asparagus. If desired, scrape off the scales. Bring water and salt to a boil and add asparagus. Cook for until tender-crisp, or 4 to 6 minutes. Immediately remove from boiling water and place in an ice bath to stop the cooking. Drain the asparagus and place in gallon-size freezer bag.
While asparagus is cooking, mix vinegar, oil, soy sauce, and sugar in a bowl. Make sure it is well-mixed, and pour over the asparagus in the plastic bag. Add pecans in bag. Allow bag to sit on its side in the refrigerator for 8 hours or longer, turning it over once.
When ready to serve, arrange asparagus on the plate, drizzling a little of the marinade over it as desired. Retrieve the pecans from the bag and place on top of asparagus.
*You can also use a baking dish for the asparagus to sit in the marinade if you don't want to waste a plastic bag.
**If you can't find any good fresh asparagus or if it's too expensive, you can also substitute 3 10-oz packages of frozen asparagus. Just cook according to the package directions and then pick up with putting it in the bag and pouring marinade over it. I haven't tried this myself.