Asparagus Salad with Pecans

Ingredients

 * water
 * 24 asparagus spears, fresh, medium-sized
 * 6 red-leaf lettuce, leaves
 * 6 tbsp buttermilk mayonnaise or 6 tbsp prepared light mayonnaise
 * 2 tbsp pecans, chopped

Directions

 * 1) 1 bring large pot of water to boil.
 * 2) 2 wash asparagus and snap off tough bottoms os stems.
 * 3) 3 when water is boiling, add asparagus and let water return to a boil.
 * 4) 4 cook about 3 minutes, until asparagus is crisp but tender.
 * 5) 5 remove asparagus, run it under cold water, and refrigerate to chill.
 * 6) 6 at serving time, line six salad plates with lettuce and arrange four spears on each.
 * 7) 7 top salads with 1 tbsp of buttermilk mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans.