Dungeness Crab Asparagus Salad with Orange Vinagre
1 lbfresh asparagus
1/2 tspgrated orange rind
1/3 cfresh orange juice
3 Tbspextra-virgin olive oil
2 Tbspwhite wine vinegar
1/8 tspwhite pepper, freshly ground
3/4 lbfresh dungeness crab or jumbo lump crabmeat, drained
1/2 cgreen onion, thinly sliced
How to Make Dungeness Crab Asparagus Salad with Orange Vinagre
- 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.
- 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.
- Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.