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
Calories per serving: Number of Servings: 4 Fat grams per
serving: Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS*
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.
