Real asparagus and crabmeat salad

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Recipe by: jacem

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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