Creamy Crab and Asparagus Salad

1 1/2 pounds asparagus, quartered crosswise on an angle
1 Tbsp EVOO
salt and pepper
2 Tbsp finely chopped chives
2 Tbsp mayo
2 tsp lemon juice
1 1/2 tsp ketchup
8 oz lump crabmeat, picked through

Rinse the asparagus in a colander; leave wet.  In a medium skillet, add the EVOO and asparagus and cook over medium heat until crisp-tender, 3-4 minutes.  Season with salt and pepper.  In a bowl, stir together the chives, mayo, lemon juice and ketchup.  Add the crab and toss gently to coat.  Season with pepper.  Divide the asparagus among 4 plates and top with a mound of the crab mixture. 

Serves 4