Dungeness Crab-Asparagus Salad with Orange Vinaigrette

Ingredients

• 1 pound asparagus fresh
• 0.5 cup green onion thinly sliced
• 0.8 pound lump crab meat fresh drained
• 3 tablespoons olive oil extra-virgin
• 0.3 cup orange juice fresh
• 0.5 teaspoon orange rind grated
• 0.3 teaspoon salt 
• 0.1 teaspoon pepper white freshly ground
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl

Directions

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.
3. Drizzle about half of dressing over asparagus, and toss well. Arrange asparagus in center of each of 4 plates.
4. Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.