Ingredients
- 4 boston lettuce leaves
- 1 1/2 shallot (minced)
- 350 gr asparagus trimmed
- 240 ml mayonnaise
- 130 gr crabmeat (cooked)
- 16 ml lemon juice (fresh)
- 8 gr tomato paste
- 2 ml dijon mustard
- 1 gr pepper
-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
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