Crab Salad with Sun-Dried Tomato Louis Dressing

Ingredients

• 1 pound asparagus trimmed to 5-inch lengths
• 1 cup cherry tomatoes 
• 1.5 tablespoons chives fresh chopped
• 1.5 tablespoons parsley fresh chopped
• 2 large hardboiled eggs cut into wedges
• 1 tablespoon juice of lemon fresh
• 4 servings lemon wedges 
• 1 pound lump crab meat 
• 1.3 cups mayonnaise 
• 0.3 cup milk 
• 0.3 cup oil-packed sun-dried tomatoes drained finely chopped
• 0.3 teaspoon pepper sauce hot
• 12 cups lightly bite-size pieces romaine lettuce packed (from 2 heads)
• 1.5 teaspoons tomato paste 
• 0.3 teaspoon worcestershire sauce 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Whisk first 9 ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
2. Cook asparagus in saucepan of boiling salted water until crisp-tender, about 3 minutes.
3. Drain.
4. Transfer to bowl of ice water; cool.
5. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.)
6. Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab.
7. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.