Asparagus And Crab Meat Salad
From bon appetit, april, 1991.
Steps
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 crab meat into mayonnaise.
Season to taste with salt.
Arrange 1 lettuce leaf on each plate.
Top with asparagus.
Spoon crab meat mayonnaise over and serve.
Ingredients
mayonnaise, fresh lemon juice, tomato paste, shallots, dijon mustard, pepper, asparagus, crabmeat, boston lettuce leaves