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ASPARAGUS SALAD WITH CRAB

2 Pounds Fresh asparagus
3/4 Cup Chives, chopped and divided
3 Navel oranges, peeled and separated
14 ounces Crabmeat*
3 Tbs Orange juice

2 Tbs Sugar
2 Tbs White vinegar
1 tsp Grated orange peel
¼ Cup Dijon mustard
Salt and pepper to taste

Boil asparagus in a large pot of salted water until crisp. Remove the tips and 6 inches of the stem and set aside. Dice the remaining stems into bite size rounds. (About a ¼ inch thick.) Transfer pieces to a bowl and mix in ½ cup of chives. Mix in orange slices. Gently mix in crabmeat and season to taste.

In a separate, medium bowl, whisk together orange juice, sugar, vinegar and orange peel until all the sugar dissolves. Fold in mustard and whisk further. Season dressing to taste.

Divide the asparagus stems onto plates and evenly mound a portion of the crabmeat mixture on top of the spears. Drizzle each plate with the dressing and top with remaining chives. Enjoy!

Servings: 6

Cooking Tips
*Lump crabmeat works well.

NUTRITIONAL INFORMATION


Amount Per Serving
Calories		152.60
Calories From Fat (10%)		14.56
Calories From Protein (45%)		69.16
Calories From Carbs (45%)		68.87
Calories From Alcohol (0%)		0.00
		% Daily Value
Total Fat 1.69g		3%
Saturated Fat 0.28g		1%
Monounsaturated Fat 0.18g
Polyunsaturated Fat 0.46g
Trans Fatty Acids 0.00g
Cholesterol 58.87mg		20%
Sodium 801.74mg		33%
Potassium 676.73mg		19%
Carbohydrates 18.80g		6%
Dietary Fiber 3.49g		14%
Sugar 10.98g
Sugar Alcohols 0.00g
Net Carbohydrates 15.32g
Protein 17.66g		35%
Vitamin A 1251.24IU		25%
Vitamin C 75.90mg		126%
Calcium 134.82mg		13%
Iron 1.90mg		11%
Vitamin E 1.34IU		13%
Thiamin 0.20mg		13%
Riboflavin 0.24mg		14%
Niacin 2.62mg		13%
Vitamin B6 0.32mg		16%
Folate 190.45µg		48%
Vitamin B12 0.30µg		5%
Pantothenic Acid 0.64mg		6%
Phosphorus 250.49mg		25%
Magnesium 50.57mg		13%
Zinc 3.58mg		24%
Copper 0.71mg		35%
Manganese 0.40mg		20%
Selenium 23.54µg		34%
Alcohol 0.00g
Caffeine 0.00mg
Water 266.21g