24 asparagus spears, fresh, medium-sized
6 Tbsp. mayonnaise
6 lettuce leaves
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, run under cold water and refrigerate to chill. At serving time line six plates with lettuce and arrange 4 spears on each. Top salads with one Tbsp. mayonnaise and sprinkle with one tsp. chopped pecans. Six servings.