Rating: 5 stars
4335 Ratings
  • 5 star values: 4335
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4,335 Ratings
June 2001

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Credit: © James Baigrie

Recipe Summary test

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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