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  to 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

Directions

1. In a medium saucepan, cover asparagus with cold water. Bring to boiling; boil for 1 minute. Remove from heat; drain and plunge asparagus into ice water. Drain.

2. In a bowl, combine asparagus, crabmeat, and celery. Line each of 4 salad plates with 2 to 3 romaine leaves or some of the torn mixed greens. Divide asparagus mixture among plates.

3. For dressing, in a screw-top jar, combine oil, lemon juice, vinegar, onion, mustard, parsley, chives, dill, pepper, and salt. Cover and shake until well combined. Drizzle over salad mixture. Garnish with lemon wedges. Makes 4 servings.

Note: To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases. If using canned crabmeat, omit the salt in the dressing.