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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Tips

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.

Nutrition Facts

318 calories; total fat 28g; saturated fat 4g; cholesterol 68mg; sodium 275mg; carbohydrates 7g; fiber 2g; protein 12g; vitamin a 216RE; vitamin c 20mg; calcium 101mg; iron 1mg.

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