Ingredients

• 1 cup trimmed asparagus cut into 1-inch pieces
  
• 1 1/2 cups cooked, flaked, and chilled crabmeat
  
• 1/2 cup sliced celery
  
• 8 -12 romaine lettuce leaves or 6 cups torn mixed greens
  
• 1/2 cup olive oil
  
• 1/4 cup lemon juice
  
• 1/4 cup red wine vinegar
  
• 1 tablespoon finely chopped onion
  
• 2 teaspoons prepared mustard
  
• 1 teaspoon snipped parsley
  
• 1 teaspoon snipped chives
  
• 1 teaspoon snipped fresh dill
  
• 1/2 teaspoon freshly ground pepper
  
• 4 lemon wedges
  
• 1/4 teaspoon salt