Asparagus and Smoked Salmon Salad

Ingredients

• 1 pound asparagus fresh trimmed cut into 1 inch pieces
• 1 teaspoon dijon mustard 
• 2 tablespoons juice of lemon 
• 2 heads lettuce red rinsed
• 0.3 cup olive oil 
• 0.5 cup peas green frozen thawed
• 0.5 cup pecans 
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.3 pound salmon smoked cut into 1 inch chunks

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a pot of water to a boil.
2. Place asparagus in the pot, and cook 5 minutes, just until tender.
3. Drain, and set aside.
4. Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
5. In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
6. In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.