Prep 10 mins
Cook 1 hr
Interesting combination of flavors and textures! I serve this on toasted, sliced baguette bread or wheat crackers.
- 1 (14 ounce) can asparagus spears, good quality
- 1⁄2 cup mayonnaise
- 1⁄4 teaspoon hot sauce (Tabasco)
- 1⁄2 cup pecans, finely chopped
- Drain and chop asparagus spears until they are about 1/4 inch pieces.
- Combine with the remaining ingredients and mix well.
- Chill for one hour before serving.