The only thing more exciting than the warm weather and the chance to be outdoors in the Twin Cities this week is that the TWINS are going to be outdoors for the first time in 30 years! It’s all the talk these days with the home opener set for Monday, April 12 and another game on Wednesday, April 14 (weather permitting!)
But even as our thoughts turn to outdoor baseball, cleaning around the yard and being in the warm fresh air again after a long winter, it is even more exciting to think about warm weather foods – like salads, grilled meats and spring produce.
A personal favorite of mine is marinated asparagus. This dish is equally suited to an elegant dinner party as it is for a portable picnic – the likes of a pre-game tailgate for our hometown Twins! So knock one out of the park with this recipe, while taking advantage of this seasonal vegetable and low prices.
Cold Asparagus with Pecans
1 ½ lbs. fresh asparagus
¼ to ½ cup chopped pecans
2 Tbsp. vegetable oil
¼ cup apple cider vinegar
¼ cup soy sauce
1 tsp. sugar (optional)
ground black pepper to taste
Trim asparagus and cook in boiling water for 6-7 minutes or until barely tender and bright green. Drain and rinse under cold water. Place on towel to dry. Arrange in 1-2 layers in an oblong serving dish (or in a rectangular plastic dish for a picnic/tailgate) Mix the pecans with the oil, vinegar, soy sauce and sugar. Pour over asparagus lifting to the stalks to be sure the mixture penetrates to the bottom. Sprinkle with pepper. Serve chilled. The dish may be marinated up to 36 hours ahead, and keeps well in the refrigerator.