Bring large pot of water to boil. Wash asparagus and snap off tough bottoms os stems. When water is boiling, add asparagus and let water return to a boil. Cook about 3 minutes, until asparagus is crisp but tender. Remove asparagus, run it under cold water, and refrigerate to chill. At serving time, line six salad plates with lettuce and arrange four spears on each. Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans.

Food Exchange per serving: 1 Vegetable Exchange; Cho: 9g; Pro: 3g; Fat: 2g; Cal: 41 Low-sodium diets: This recipe is excellent.

Hess., R.D., M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master