DUNGENESS CRAB ASPARAGUS SALAD WITH ORANGE VINAGRE

Dungeness Crab Asparagus Salad with Orange Vinagre image

Provided by Lynette !

Time 20m

Number Of Ingredients 9

1 lb fresh asparagus
1/2 tsp grated orange rind
1/3 c fresh orange juice
3 Tbsp extra-virgin olive oil
2 Tbsp white wine vinegar
1/4 tsp salt
1/8 tsp white pepper, freshly ground
3/4 lb fresh dungeness crab or jumbo lump crabmeat, drained
1/2 c green onion, thinly sliced

Steps:

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.