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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Asparagus Salad Withpecans

Recipe Tags: Salad Recipes

Date Added: December 03, 2009


24 Unit Asparagus
6 Unit Lettuce
6 Tablespoons Buttermilk
2 Tablespoons Pecans
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1. Bring large pot of water to a boil.

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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