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Asparagus and Smoked Salmon Salad Recipe 1 ~ large bowl Pan size ~ 1 quart saucepan  Servings ~ 4 to 6 GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ Substitute caned salmon, well drained for fresh salmon. Asparagus and Smoked Salmon Salad 1 pound fresh asparagus, trimmed and cut into 1 inch pieces 1/2 cup pecans, broken into pieces 2 heads red leaf lettuce, rinsed and torn into small pieces  1/2 cup frozen green peas, thawed in hot water and drained well 1/4 pound smoked salmon, cut into 1 inch chunks   Salad dressing 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon pepper   DIRECTIONS Bring a 1 quart saucepan of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.

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