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| RECIPE FOR ASPARAGUS AND CRABMEAT SALAD |
Title: Asparagus And Crabmeat Salad
Serves: 4
Ingredients:
| 1.00 | c | Mayonnaise | | 1.00 | tb | Lemon juice - fresh | | 1.50 | ts | Tomato paste | | 1.50 | ts | Shallot - minced | | 0.50 | ts | Dijon mustard | | 0.25 | ts | Pepper | | 1.00 | lb | Asparagus - trimmed | | 8.00 | oz | Crabmeat - cooked | | 4.00 | lg | Boston lettuce leaves - or | | | butter lettuce leaves |
Instructions:
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.
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