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.