Asparagus Salad with Pecans

Simple, composed, and genuinely elegant at the table. Blanched asparagus spears chilled and arranged on red leaf lettuce, a tablespoon of buttermilk mayonnaise, and a teaspoon of chopped pecans per plate. That’s the whole recipe.

The 3-minute blanch is the key step. Long enough for the asparagus to turn vivid bright green and lose its raw bite, short enough to keep each spear snapping when bent. A cold water rinse immediately after stops the cooking in place.

Buttermilk mayonnaise is lighter and tangier than regular mayo and sits on the asparagus as a dressing rather than overwhelming it. Commercial light mayo works as a substitute.

At 15 calories per plate, this is a composed first course that fits a diabetic or calorie-counted menu without sacrificing presentation.

Kitchen Tips

• Don’t exceed 3 minutes of blanching; beyond that, the spears go limp and lose their bright color
• Rinse under cold water immediately after cooking; don’t let them sit in the pot
• Chill the asparagus thoroughly before plating for the best contrast with the cool mayo
• Arrange spears pointing the same direction for a neat, composed look

Variations

• Lemon zest: A pinch of grated lemon zest over the top adds brightness alongside the pecans
• Nut swap: Toasted walnuts or pine nuts work equally well if pecans aren’t on hand