Asparagus Salad With Pecans

Course : Asparagus
Serves: 6
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1 cup water
24 medium asparagus spears -- fresh medium-sized
6 medium red leaf lettuce -- leaves
6 tablespoons buttermilk mayonnaise -- (see index) =or=-
6 tablespoons prepared light mayonnaise
2 tablespoons pecans -- chopped

Preparation / Directions:

Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of 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 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 teaspoon chopped pecans.

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