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Asparagus & Crabmeat Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASPARAGUS & CRABMEAT SALAD
 Categories: Appetizers, Seafood
      Yield: 4 Servings
 
      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.
  
  Bon Appetit, April, 1991.
 
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