Instructions: Bring large pot of water to a boil. Wash asparagus 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 crisp 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.

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