Ingredients:

• 1/4 teaspoon ground black pepper 
• 3/4 cup pecans, finely chopped 
• 1 tablespoon granulated sugar
• 1/4 cup soy sauce 
• 1/4 cup cider vinegar 
• 2 tablespoon vegetable oil
• 2 (10-oz.) packages frozen asparagus spears
• 1-1/2 lb fresh asparagus (use only young and tender)

Directions:

Cook asparagus in boiling, salted, water about 6 or 7 minutes or until just tender. Do not overcook. Drain; then rinse under cold water, and drain again. Place the drained asparagus in a shallow baking dish in a single layer. In a bowl, mix the remaining ingredients, and pour over the asparagus. Tilt the baking dish several times to allow the marinade to flow over the asparagus spears. Cover and refrigerate. Tilt baking dish several more times before serving to marinate evenly. Serves 6 to 8