Asparagus Salad with Pecans

Ingredients

• water
• 24 asparagus spears, fresh, medium-sized
• 6 red-leaf lettuce, leaves
• 6 tbsp buttermilk mayonnaise or 6 tbsp prepared light mayonnaise
• 2 tbsp pecans, chopped

Procedures

1. 1 bring large pot of water to boil.
2. 2 wash asparagus and snap off tough bottoms os stems.
3. 3 when water is boiling, add asparagus and let water return to a boil.
4. 4 cook about 3 minutes, until asparagus is crisp but tender.
5. 5 remove asparagus, run it under cold water, and refrigerate to chill.
6. 6 at serving time, line six salad plates with lettuce and arrange four spears on each.
7. 7 top salads with 1 tbsp of buttermilk mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans.