Cooked fresh asparagus is paired with succulent crab for a simple salad topped with a mustard caper dressing. Simple, easy, and elegant.
Prep Time: 1 hour, 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- 3/4 pound fresh asparagus spears
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon chopped capers
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon white wine Worcestershire sauce
- 12 large lettuce leaves
- 3/4 pound fresh cooked crabmeat, drained and flaked
- 1/8 teaspoon paprika
Preparation:
Trim off the tough ends of the asparagus and discard (or save for vegetable stock). Use a vegetable peeler to trim any hard skin from the bottoms of the stalks. Place asparagus in a steamer basket in a saucepan with a lid. Pour in 1 inch of water, cover, and steam asparagus about 8 minutes until crisp tender. Immediately plunge asparagus into ice water to stop the cooking process. Drain and refrigerate for 1 hour.
Whisk together mayonnaise, lemon juice, chopped capers, mustard, and Worcestershire sauce. Refrigerate until ready to serve.
To serve, arrange equal amounts of asparagus and crab on lettuce leaves. Top with 1 tablespoon of the dressing and a sprinkle of paprika.
Yield: 6 servings
Whisk together mayonnaise, lemon juice, chopped capers, mustard, and Worcestershire sauce. Refrigerate until ready to serve.
To serve, arrange equal amounts of asparagus and crab on lettuce leaves. Top with 1 tablespoon of the dressing and a sprinkle of paprika.
Yield: 6 servings
