Asparagus Salad with Pecans

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	5 minutes
	Ready In	15 minutes

Ingredients

24	each	asparagus	spears
6	each	lettuce	red leaf, leaves
6	tablespoons	buttermilk mayonnaise
2	tablespoons	pecans	chopped

Directions

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

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Member Review

Fresh Coconut Cake

Absolutely fabulous! We added one can of pineapple to the frosting that was between the two layers and it was out of this world. Needs to be bigger. Recommend making 3 layers or making a double sheet cake out of it. It will go fast!

Reviewed by TahoeFans@aol.com

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