Peekytoe Crab Fresh Asparagus and Roasted Tomato Terrine

Ingredients

• 1 pound fresh pencil asparagus, trimmed
• 1 pound Peekyoe crab meat, picked over for cartilage
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise
• 1/4 cup chopped basil
• 1/4 cup fresh thyme leaves
• 2 cups maiche lettuce, cleaned
• 2 tablespoons Dijon mustard
• 2 teaspoons garlic, chopped
• 20 Roma tomatoes, cored
• Croutons, optional
• Drizzle olive oil
• Freshly ground white pepper
• Sea salt

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