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1/2 pt. sour cream
4 tbsp. mayonnaise
3 tbsp. remoulade sauce
1 can asparagus
1 can black olives
1 lb. crabmeat
1 can artichoke hearts, quartered
1 avocado
1 tsp. Worcestershire sauce
Lemon juice
Olive oil

Combine sour cream, mayonnaise, remoulade sauce and Worcestershire to make sauce. Put a little lemon juice and olive oil on avocado to prevent it from turning brown. Combine asparagus, black olives, crabmeat, artichoke and avocado. Pour sauce over salad and mix. Serve on lettuce leaf and garnish with cherry tomatoes.