dungeness crab asparagus salad with orange vinagre

Name: Dungeness Crab Asparagus Salad with Orange Vinagre
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) fresh asparagus; 1/2 teaspoon(s) grated orange rind; 1/3 cup(s) fresh orange juice; 3 tablespoon(s) extra-virgin olive oil; 2 tablespoon(s) white wine vinegar; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) white pepper, freshly ground; 3/4 pound(s) fresh dungeness crab or jumbo lump crabmeat, drained; 1/2 cup(s) green onion, thinly sliced

(1 RATING)

9 Pinches 1 Photo

Lynette C

Gulf Breeze, FL

Updated on Aug 24, 2014

From Coastal Living Magazine

Rate

prep time 15 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make dungeness crab asparagus salad with orange vinagre

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.

Step 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.
Step 3

Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.
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