Ingredients Jump to Instructions ↓

  1. 24 Asparagus spears fresh

  2. 6 Red leaf lettuce leaves

  3. 6 T Buttermilk mayonaise

  4. 2 T Pecans chopped

  5. 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. 6 salad plates with the lettuce leaves and arrange

  7. 4 asparagus spears on each. Top salads with the Buttermilk mayo and 1 teaspoon of the chopped pecans.


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