Ingredients Edit

Directions Edit

  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.
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