Dungeness Crab-Asparagus Salad with Orange Vinaigrette

recipe

Yield:

Makes 4 servings

Recipe from

Coastal Living

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

Preparation

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.