Title: Asparagus salad w/pecans
 Categories: Salads, Vegetables, Low-cal
      Yield: 6 Servings
 
     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.