Chilled Asparagus with Crab Vinaigrette

  • Servings: 8

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

How to make this recipe

  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.

Contributed By Photo © James Baigrie Published June 2001

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