• Fast
• Healthy
• Make-Ahead

Ingredients

1. 3 pounds medium asparagus
2. 1/4 cup canola oil
3. 2 tablespoons Champagne vinegar
4. 1/4 pound lump crabmeat (1 cup)
5. 1/2 red bell pepper, finely diced
6. 1/2 yellow bell pepper, finely diced
7. 1/2 small red onion, finely chopped
8. 1 tablespoon chopped tarragon
9. Salt and freshly ground pepper 

Directions

1. In a large, deep skillet of boiling salted water, cook the asparagus over high heat until crisp-tender, about 5 minutes. Drain the asparagus and refresh in a bowl of ice water. Drain and pat dry.
2. In a large bowl, mix the oil with the vinegar. Add the crabmeat, bell peppers, onion and tarragon and season with salt and pepper. Transfer the asparagus to a large, deep platter, spoon the crab vinaigrette over the top and serve.

Make Ahead

The asparagus and vinaigrette can be refrigerated separately for 6 hours.