Asparagus & Crabmeat Salad

1 cup mayonnaise
1 tablespoon lemon juice - fresh
1 1/2 teaspoon tomato paste
1 1/2 teaspoon shallot - minced
1/2 teaspoon dijon mustard
1/4 teaspoon pepper
1 lb asparagus - trimmed
8 oz crabmeat - cooked
4 large boston lettuce leaves - or butter l; ettuce 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.