Ingredients
1/3
cup finely chopped drained oil-packed sun-dried tomatoes
1
1/2 tbsp chopped fresh chives
1
1/2 tbsp chopped fresh parsley
1/4
tsp Worcestershire sauce
1
pound asparagus, trimmed to 5-inch lengths
12
cups lightly packed bite-size pieces romaine lettuce (from 2 heads)
2
large hard-boiled eggs, cut into wedges
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. Drain. Transfer to bowl of ice water; cool. Drain. (Dressing and asparagus can be made 1 day ahead. Cover; chill.) Place lettuce in large bowl. Toss with enough dressing to coat. Mound lettuce on plates. Top with crab. Garnish with asparagus, tomatoes, eggs and lemon. Pass remaining dressing separately.
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