• 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 lettuce leaves

1. Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl.
2. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.)
3. Cook asparagus in large pot of boiling salted wateruntil crisp-tender, about 4 minutes.
4. Transfer to bowl of ice water and cool.
5. Drain and pat dry. mix crabmeat into mayonnaise.
6. Season to taste with salt. Arrange 1 lettuce leaf on each plate.
7. Top with asparagus. Spoon crabmeat mayonnaise over and serve.

Bon Appetit, April, 1991.