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

1. Boil asparagus in a large pot of salted water until crisp.
2. Remove the tips and 6 inches of the stem and set aside.
3. Dice the remaining stems into bite size rounds. (About a ¼ inch thick.)
4. Transfer pieces to a bowl and mix in ½ cup of chives.
5. Mix in orange slices. Gently mix in crabmeat and season to taste.
6. In a separate, medium bowl, whisk together orange juice, sugar, vinegar and orange peel until all the sugar dissolves.
7. Fold in mustard and whisk further. Season dressing to taste.
8. Divide the asparagus stems onto plates and evenly mound a portion of the crabmeat mixture on top of the spears.
9. Drizzle each plate with the dressing and top with remaining chives. Enjoy!

Servings: 6

Cooking Tips
*Lump crabmeat works well.

Nutrition Information