Instructions: Combine orange juice, wine, salt and pepper; set aside. Melt 1 Tablespoon butter in skillet over MEDIUM heat. Saute pecans until lightly browned, 1 to 2 minutes. Remove from skillet and drain on paper towel. Add remaining butter to pan. Saute asparagus over MEDIUM heat 2 minutes. Add orange juice/wine mixture to pan. Cover and steam 3 to 4 minutes, until asparagus is crisp-tender. Add peas and cook until tender. Stir in mushrooms and heat through. Arrange lettuce on four plates. Divide asparagus, peas,
mushrooms and sauce from pan among lettuce. Top with orange zest and pecans.

Squeeze juice from orange wedges over salad before serving.

Yield: 4 Servings

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