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Ingredients

• 20 x Roma tomatoes cored
•     Drizzle of extra virgin olive oil
• 1/4 c. minced basil
• 1/4 c. fresh thyme leaves
• 2 tsp garlic minced
•     Sea salt to taste
•     Freshly-grnd white pepper to taste
• 1 lb fresh pencil asparagus trimmed
• 1/2 c. mayonnaise
• 2 Tbsp. Dijon mustard
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. minced fresh tarragon leaves
• 1 lb Peekyoe crab meat picked over
•     for cartilage
•     Drizzle of extra-virgin extra virgin olive oil
• 2 c. maiche lettuce cleaned
• 1 Tbsp. minced fresh parsley leaves
•     Croutons (optional)

Description

Preheat The Oven To 400 Degrees. Cut The Tomatoes In Half And Using A Small Spoon, Remove The Seeds. Season With Extra Virgin Olive Oil, Basil, Thyme, Garlic, Salt And Pepper.…

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