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 ragoût into bottom half. Set top over on an angle and sprinkle with parsley.
Yield: 2 Appetizer or Lunch servings