Dungeness Crab Asparagus Salad with Orange Vinagre

Lynette !

By
@breezermom

From Coastal Living Magazine


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Comments:

Serves:

4

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1 lb
fresh asparagus
1/2 tsp
grated orange rind
1/3 c
fresh orange juice
3 Tbsp
extra-virgin olive oil
2 Tbsp
white wine vinegar
1/4 tsp
salt
1/8 tsp
white pepper, freshly ground
3/4 lb
fresh dungeness crab or jumbo lump crabmeat, drained
1/2 c
green onion, thinly sliced

Directions Step-By-Step

1
Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
2
Combine orange rind and next 5 ingredients in a medium bowl. Drizzle about half of dressing over asparagus, and toss well. Arrange asparagus in center of each of 4 plates.
3
Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #orange, #asparagus, #crab