Ingredients
- Water
- 24 each Asparagus spears fresh, medium-sized
- 6 each Red leaf lettuce leaves
- 6 tbsp Buttermilk mayonnaise or light mayonnaise;
- 2 tbsp Pecans chopped
Servings: people
Instructions
- Bring large pot of water to boil.
- Wash asparagus and snap off tough bottoms on stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender.
- Remove asparagus, run it under cold water, and refrigerate to chill.
- At serving time, line six salad plates with lettuce and arrange four spears on each.
- Top salads with 1 tbsp of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 tsp chopped pecans.
Share this Recipe