Instructions: In a mixing bowl, toss together the crab meat, asparagus, eggs, peas, olive oil, salt, pepper, tarragon, mayonnaise, and lemon juice. Blend lightly, then refrigerate to chill.

Cut a thin slice from the top of each tomato and hollow out the center, leaving a firm shell to hold the salad filling. You can save the tomato pulp for another recipe.

Sprinkle the insides of the tomatoes with a dash of salt, and turn them upside down on paper towels to drain. Refrigerate the tomatoes until serving time.

When youre ready for your salad, simply fill each tomato shell with about a half cup of the crab mixture. Set each tomato on a few lettuce leaves and add a sprig of fresh parsley for garnish.

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