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6 servings
suggest servings
| 24 | each | asparagus | spears |
| 6 | each | lettuce | red leaf, leaves |
| 6 | tablespoons | buttermilk mayonnaise | |
| 2 | tablespoons | pecans | chopped |
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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Summer is upon us and with summer comes the barbecue. Barbecue has many different meanings all around the world, but...
I have been making this fabulous recipe for more than 30 years! It was published in a wonderful Women's Day Cookbook series. The last line of this recipe should read: "sprinkle with paprika and parsley." I tried adding balsamic vinegar, and it gave it a nice flavor. I usually add more of everything so we'll have leftovers. This dish stands the test of time. Try it.
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