Ingredients

20 thin asparagus spears
12-ounce jar roasted peppers, preferably red and yellow mixed, drained, chopped
2/3 cup chopped toasted pecans
1/4 cup chopped fresh basil leaves
1 1/2 tablespoons fresh lemon juice
1 teaspoon sherry or wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 pound mixed salad greens

Directions

Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add asparagus and cook 2 minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving.

In a medium bowl, stir together peppers, pecans, and basil. To make dressing, in a small bowl, whisk together lemon juice, vinegar, mustard and salt to blend; whisk in oil.

To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all. Makes 4 servings.

Nutrition information per serving: 324 cal., 6 g pro., 25 g fat (3 g saturated fat), 19 g carbo., 6 g fiber, 263 mg sodium, 0 mg chol.