Guest guest Posted November 21, 2006 Report Share Posted November 21, 2006 24 medium sized fresh asparagus spears 6 crisp red leaf lettuce 6 tablespoons light ranch dresshing or buttermilk ranch dressing 2 tbsp chopped pecans, lightly toasted bring a large pot of water to a boil. wash asparagus; snap off tough bottoms of stems. add asparagus and let water return to a boil. cook about 3 minutes, until asparagus is crisp but not tender. remove asparagus, run under cold water or immerse in ice water, then refrigerate until chilled. at serving time, salad plates with lettuce, and arrange a few of the asparagus spears on each. top each salad with 1 tbsp dressing, and sprinkle with 1 tsp toasted pecans note: you can cut the recipe in half if you are not serving that many people Quote Link to comment Share on other sites More sharing options...
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