24 ea Asparagus spears fresh
6 ea Red leaf lettuce leaves
6 tb Buttermilk mayonaise
2 tb Pecans chopped
Bring large pot of watewr to a boil. Wash aparagus and snap off tough
bottoms of stems. When water is boiling , add the asparagus and let water
return to a boil.. Cook approx. 3 minutes or until the asparagus is still
crsip but tender. Remove the asparagus and rinse under cold water and
refrigerate to chill. At serving time, line 6 salad plates with the lettuce
leaves and arrange 4 asparagus spears on each. Top salads with the
Buttermilk mayo and 1 teaspoon of the chopped pecans.
