Asparagus And Crabmeat Salad

Ingredients

240 ml mayonnaise
16 ml lemon juice
8 gr tomato paste
1 1/2 shallot
2 ml dijon mustard
1 gr pepper
350 gr asparagus trimmed
130 gr crabmeat
4 boston lettuce leaves

Instructions

-butter lettuce leaves Calories per serving: Number of Servings: -20ºC at 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, 199