---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables, Low-cal
       Yield: 6 servings
      24 ea Asparagus spears fresh
       6 ea Red leaf lettuce leaves
       6 tb Buttermilk mayonaise
       2 tb Pecans chopped
   Bring large pot of watewr to a boil. Wash aparagus and snap off tough
   bottoms of stems. When water is boiling , add the asparagus and let water
   return to a boil.. Cook approx. 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 salad plates with the lettuce
   leaves and arrange 4 asparagus spears on each. Top salads with the
   Buttermilk mayo and 1 teaspoon of the chopped pecans.