1. Melt 1 tbsp butter (marg) in a skillet and saute the pecans until lightly browned. 2. Remove from skillet and drain on a paper towel. 3. Add remaining buter to the pan, saute the asparagus spears over medium heat for 2 minutes, add orange juice and wine to the pan, cover and steam for 3 minutes or until the asparagus is crisp tender (do not overcook). 4. Add peas cook 1 minute. 5. Stir in the mushrooms and just heat through. 6. Arrange the lettuce leaves on 4 plates. 7. Let asparagus and veggies cool to room temp and then divide among the lettuce. 8. Garnish with zest, Pecans and an orange wedge. 9. Squeeze the orange juice from the wedges over the salad when serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
