Asparagus and Crab Salad

Ingredients

• 2 pounds asparagus spears fresh trimmed
• 0.5 pound bacon strips diced
• 1 clove garlic minced
• 1 pint grape tomatoes 
• 4  hearts of palm drained sliced
• 1 pound imitation crabmeat flaked
• 2 tablespoons juice of lemon freshly squeezed
• 3 tablespoons olive oil extra-virgin
• 10 servings salt and pepper to taste

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• mixing bowl
• baking pan

Directions

1. Preheat an oven to 430 degrees F (225 degrees C).
2. Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper.
3. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
4. Roast in the preheated oven until tender, about 9 minutes. Set aside to cool.
5. Cut the asparagus into 2 inch pieces.
6. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes.
7. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet.
8. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes.
9. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
10. Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper.
11. Pour the dressing over the salad and toss to coat.
12. Sprinkle the bacon over the salad just before serving.