Asparagus And Crabmeat Salad

Serves:

Ingredients:

1 c Mayonnaise
1 tb Lemon juice - fresh
1 1/2 ts Tomato paste
1 1/2 ts Shallot - minced
1/2 ts Dijon mustard
1/4 ts Pepper
1 lb Asparagus - trimmed
8 oz Crabmeat - cooked
4 lg Boston lettuce leaves - or
butter lettuce leaves

Method:

Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
Cover and refrigerate until ready to use.
(Can be prepared 3 days ahead.
) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes.
Transfer to bowl of ice water and cool.
Drain and pat dry.
mix crabmeat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crabmeat mayonnaise over and serve.