Instructions:
Bring a large pot of water to boil. Wash asparagus; snap off tough bottoms of stems. Add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run under cold water or immerse in ice water, then refrigerate until chilled.

At serving time, line six salad plates with lettuce, and arrange 4 asparagus spears on each. Top each salad with 1 tablespoon dressing, and sprinkle with 1 teaspoon toasted pecans.

Nutrition Facts:
Amount Per  Serving: Calories 85
Fat 7 g, Cholesterol 5 mg,
Sodium 155 mg, 

Quantity: 
Makes 6 Servings