---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Seafood
       Yield: 4 servings
       1 c  Mayonnaise
       1 tb Lemon juice - fresh
   1 1/2 ts Tomato paste
   1 1/2 ts Shallot - minced
     1/2 ts Dijon mustard
     1/4 ts Pepper
       1 lb Asparagus - trimmed
       8 oz Crabmeat - cooked
       4 lg Boston lettuce leaves - or
            -butter lettuce leaves
   Calories     per serving:             Number of Servings:   4 Fat grams per
   serving:              Approx. Cook Time: Cholesterol per serving: Marks:
   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, 1991.