12 to 16 cooked asparagus spears, well trimmed
1/2 sm. peeled, sliced avocado
1 can (7 3/4 oz.) salmon, drained and chunked, or 1 c. cooked, chunked salmon
Red or green leaf lettuce leaves

Arrange lettuce leaves on individual salad plates. Arrange 3 to 4 asparagus spears over green in shape of fan on each plate; arrange avocado slice and 1/4 of the salmon at the base of each fan. Top each salad with Easy Blender Bearnaise Sauce, or, for dieters, garnish with lemon wedges and offer freshly ground black pepper.