Ingredients

• 4 large eggs
• 1 bunch asparagus, trimmed
• 1 small shallot, minced
• 1/4 cup chili sauce, such as Heinz
• 1/4 cup low-fat mayonnaise
• 1/4 cup minced scallions
• 8 cups shredded romaine lettuce
• 12 ounces lump crabmeat, drained, any shells or cartilage removed
• Freshly ground pepper, to taste

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Cooking Directions

Step 1

Place eggs in a large saucepan of cold water; bring to a gentle simmer over medium heat. Simmer for 5 minutes. Add asparagus and continue cooking until the asparagus is bright green, about 3 minutes more. Carefully drain and fill the pan with ice water to cool the eggs and asparagus. Drain again. Peel and slice the eggs; set the asparagus aside.

Step 2

Meanwhile, whisk shallot, chili sauce, mayonnaise and scallions in a large bowl. Reserve 1/2 cup of the dressing in a medium bowl. Add lettuce to the large bowl; toss to combine. Divide the lettuce among 4 large plates.

Step 3

Add crab to the reserved dressing; stir gently to combine. Mound 1/2 cup of the crab on each portion of lettuce, arrange some sliced egg and asparagus around it and season with pepper.