Bring large pot of water to a boil. Wash asparagus 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. Nutritive Values: Carbohydrates 4gm Protein 3gm Fat 2gm Calories 41 : Fiber 1.0gm Sodium 66mg Cholesterol 1mg Food Exchange: Hess & Middleton Signet Publishing; ISBN #0-451-16118-1
Your Asparagus Salad w/Pecans is ready. Good luck!
Related recipes: Salad, Vegetables, Diabetic, Low-cal
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes