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Dungeness Crab-Asparagus Salad with Orange Vinaigrette

Yield Makes 4 servings


  • 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 freshly ground white pepper
  • 3/4 pound fresh Dungeness or jumbo lump crabmeat, drained
  • 1/2 cup thinly sliced green onion

How to Make It

  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.