Asparagus Neptune

Ingredients

Instructions

  • 8 to 10 stalks asparagus per person
  • 2 pkgs. frozen chunk crab meat or canned
  • crab
  • 1 1/2 c. Hellman’s mayo
  • 1 1/2 tbls. horseradish
  • 1 1/2 tsp. Dijon mustard
  • 1 1/2 tbls. ketchup
  • juice of 1/4 lemon
  • lemon wedges
Peel asparagus to within one inch of the tip. Cut to uniform lengths. Cook until just tender. Chill at least 3 hours or overnight. Mix mayo, horseradish, mustard and ketchup, add lemon juice. Chill at least one hour. Defrost and drain crab meat.

To serve: Place on salad plates with the tips in the same direction. Spread dressing across stalks. Top dressing with crab. Garnish with lemon wedge.