Recipe: Crab Salad with Asparagus and Lime Vinaigrette

CRAB SALAD WITH ASPARAGUS AND LIME VINAIGRETTE

"Asparagus is the first gift of spring, with an abundance of fresh crab coming closely on its heels. Although lemon is the standard seasoning for asparagus, lime makes an exemplary statement in this light but refresh ing vinaigrette. The avocado is a nice textural foil but can be omitted. Using peekytoe or Dungeness crab adds visual interest to the salad, but lump or jumbo lump blue crab also is excellent."

FOR THE LIME VINAIGRETTE:
3 tablespoons fresh lime juice
1 tablespoon unseasoned rice vinegar
2 teaspoons grated lime zest
1 1/2 teaspoons peeled and finely minced fresh ginger
1 1/2 teaspoons honey
1/2 cup olive oil (not extra virgin)
Kosher salt and freshly ground black pepper to taste
FOR THE SALAD:
1 pound asparagus, bottoms snapped off
1 pound crabmeat, picked over for shells and cartilage
2 heads Bibb lettuce (about 1/2 pound each), leaves separated, washed, and dried
2 ripe but firm Hass avocados, halved lengthwise, pitted, and peeled

TO MAKE THE VINAIGRETTE:
Whisk together the lime juice, vinegar, lime zest, ginger, and honey in a small mixing bowl. Whisk in the oil until it thickens. Season with salt and pepper and set aside.

TO MAKE THE SALAD:
Bring a pot of water to a boil and cook the asparagus until just tender, about 5 minutes. Immediately scoop them out of the boiling water and plunge into a bowl of ice water to stop the cooking and set their color. When the asparagus are cold, drain, then toss with 3 tablespoons of the vinaigrette. Set aside.

In a medium-size mixing bowl, toss the crabmeat with 3 tablespoons of the vinaigrette and set aside. In a large bowl, toss the lettuce leaves with 3 tablespoons of the vinaigrette.

TO SERVE:
Divide the dressed lettuce among 4 large chilled plates. Place an avocado half on top of the lettuce on each plate and drizzle the avocado with a little vinaigrette. Divide the dressed asparagus among the plates, setting them next to each avocado half. Divide the dressed crabmeat among the plates, placing it on the asparagus. Serve immediately.

NOTE:
The vinaigrette may be made 1 day ahead and the asparagus may be cooked (but not dressed) a few hours ahead. Keep both in the refrigerator.

Makes 4 servings
Source: Crazy for Crab by Fred Thompson