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.

Ingredients