Asparagus And Crabmeat Salad

Recipe Ingredients

1 cup	237ml	Mayonnaise
1 tablespoon	15ml	Lemon juice - fresh
1 1/2 teaspoons	7.5ml	Tomato paste
1 1/2 teaspoons	7.5ml	Shallot - minced
1/2 teaspoon	2.5ml	Dijon mustard
1/4 teaspoon	1.3ml	Pepper
1 lb	454g / 16oz	Asparagus - trimmed
8 oz	227g	Crabmeat - cooked
4 oz	113g	Boston lettuce leaves - or - butter lettuce (large) leave

Recipe 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.

Source:
Emeril Lagasse

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