** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Wash asparagus and snap off tough bottoms of stems.
3. When water is boiling , add the asparagus and let water return to a boil.
4. . Cook approx. 3 minutes or until the asparagus is still crisp but tender.
5. Remove the asparagus and rinse under cold water and refrigerate to chill.
6. At serving time, line 6 salad plates with the lettuce leaves and arrange 4 asparagus spears on each.
7. Top salads with the Buttermilk mayo and 1 teaspoon of the chopped pecans.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Butter, Asparagus, Pecan allergies.
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