Fresh Asparagus Crab Salad
2 pounds asparagus,
3 navel oranges
fresh orange juice
Break off tough ends of asparagus and steam or boil in a small amount of salted water until crisp-tender, about 4 minutes. Set asparagus tips aside. Slice remaining asparagus into 1/4-inch-thick rounds. Transfer slices to large bowl. Mix in 1/2 cup chives.
Cut peel and white pith from oranges. Working over bowl to catch juices, remove membranes from segments. Drain off juices. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
Whisk 3 tablespoons fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season dressing to taste with salt and pepper.
Place 2 lettuce leaves on each plate. Divide the asparagus stalks among the 6 plates and place on lettuce leaves. Mound salad in center of Bibb lettuce leaves. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.
Per Serving: 157 Calories
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