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Add a photoServings: 6
Ingredients
- 2 lb asparagus trimmed
- 1/4 c. chives minced plus
- 2 Tbsp. chives minced
- 3 x navel oranges
- 14 ounce lump crabmeat
- 3 Tbsp. fresh orange juice
- 3 Tbsp. sugar
- 2 Tbsp. white vinegar
- 1 tsp grated orange peel
- 1/4 c. dijon mustard
Directions
- Cook asparagus in boiling salted water till crisp tender, about 4 min. Drain. Cut top 6 inches from asparagus. Set tips aside. Slice remaining asparagus into 1/4" thick rounds.. Transfer slices to a large bowl. Fold in 1/4 c chives.
- Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus and chives. Gently fold in crabmeat. Season to taste with salt and pepper.
- Whisk 3 tbsp. fresh orange juice, sugar, vinegar, and orange peel in medium bowl till sugar dissolves. Whisk in mustard. Season to taste with salt and pepper.
- Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tbsp. chives.
- Description: "The oil-free dressing is delightfully tangy"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 6 servings | |
| Calories 142 | |
| Calories from Fat 12 | 8% |
| Total Fat 1.42g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 341mg | 14% |
| Potassium 538mg | 15% |
| Total Carbs 17.17g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 12.75g | 9% |
| Protein 16.39g | 26% |
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