Asparagus and Smoked Salmon Salad

Bring a pot 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.