2 teaspoon Dijon mustard
Juice of one lemon
1/2 cup minced onions
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup pressed capers
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 pound lump crabmeat, picked over for shells and cartledge
2 small bunches of fresh green asparagus
1 cup homemade mayonnaise
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