1 c. mayonnaise
1 tbsp. fresh lemon juice
1 1/2 tsp. minced shallots
1 1/2 tsp. tomato paste
1/2 tsp. Dijon mustard
1/4 tsp. pepper
1 lb. asparagus, trimmed
8 oz. cooked crabmeat
4 lg. Boston or butter lettuce leaves

Whisk first 6 ingredients in medium bowl. Cover and refrigerate until ready to use. Cook asparagus in large pot of boiling salted water until crisp and tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry.