Asparagus and Crab Ragout

1 ts Olive oil
1 tb Chopped shallots
1/2 c Peeled; seeded diced tomato (concasse)
1 ts Chopped garlic
1/2 lb Cooked asparagus; cut into 1" pieces on diagonal (1 cup)
1/2 c Light fish or chicken stock
1 c Lump crabmeat; picked over for shells and cartilage
2 tb Butter
Salt; to taste
Freshly-ground black pepper; to taste
2 Prepared puff pastry shells; baked
2 tb Chopped parsley; for garnish

Heat oil in a saute pan, add shallots and cook 30 seconds, stirring. Add tomatoes and garlic and cook, stirring, 2 minutes. Add asparagus and stock. Bring to a boil, add crabmeat and stir in butter. Season to taste with salt and pepper. Split open piping hot pastry shells and spoon ragout into bottom half. Set top over on an angle and sprinkle with parsley. This recipe yields 2 appetizer or lunch servings.

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