Asian-Inspired Asparagus Salad with Pecans

Boil a large quantity of water in a medium-sized saucepan until it reaches its maximum temperature. Then, cook the asparagus until it becomes tender but still retains some crispiness. Remove from heat and immediately submerge in an ice bath to stop the cooking process.

In a large, sealed container made of plastic, combine the rice vinegar, soy sauce, vegetable oil, sugar, salt, and pepper. Seal the container tightly to prevent any leakage. Place the asparagus inside the bag and refrigerate for 24 hours, allowing it to marinate in its own juices. Before serving, sprinkle the asparagus with chopped pecans and green onions to add texture and flavor.