24 fresh, medium-sized asparagus spears
6 red leaf lettuce leaves
6 Tbsp. light mayonnaise
2 Tbsp. chopped pecans
Bring large pot of water to boil. Wash asparagus and snap off tough bottoms of stems. When water is boiling add asparagus and let water return to a boil. Cook about three minutes until asparagus is crisp but tender. Remove asparagus, run under cold water and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four asparagus spears on each. Top salads with one tablespoon mayonnaise and sprinkle with 1 tsp. chopped pecans. Six servings.