Dungeness Crab-Asparagus Salad with Orange Vinaigrette

Name: Dungeness Crab-Asparagus Salad with Orange Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh asparagus; 118 milliliters thinly sliced green onion; 340 grams fresh Dungeness or jumbo lump crabmeat, drained; 3 Tbsps extra-virgin olive oil; 79 milliliters fresh orange juice; 1 teaspoons grated orange rind; 0 teaspoons salt; 0 teaspoons freshly ground white pepper; 2 Tbsps white wine vinegar

You can never have too many main course recipes, so give Dungeness Crab-Asparagus Salad with Orange Vinaigrette a try. This gluten free, dairy free, and primal recipe serves 4. One serving contains 202 calories, 18g of protein, and 11g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. If you have asparagus, pepper, salt, and a few other ingredients on hand, you can make it. To use up the orange rind you could follow this main course with the Blueberry-Orange Parfaits as a dessert.

Instructions

Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 2 to 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Ingredients you will need

Asparagus

Water

Combine orange rind and next 5 ingredients in a medium bowl.

Ingredients you will need

Orange Zest

Equipment you will use

Bowl

Drizzle about half of dressing over asparagus, and toss well. Arrange asparagus in center of each of 4 plates.

Ingredients you will need

Asparagus

Add crabmeat and green onion to remaining dressing, and toss well. Spoon crabmeat mixture evenly on top of asparagus.

Ingredients you will need

Green Onions

Asparagus

Crabmeat

Equipment

Bowl

Ingredients

Servings:

454grams

fresh asparagus 118milliliters

thinly sliced green onion 340grams

fresh Dungeness or jumbo lump crabmeat, drained 3Tbsps

extra-virgin olive oil 79milliliters

fresh orange juice 1teaspoons

grated orange rind 0teaspoons

salt 0teaspoons

freshly ground white pepper 2Tbsps

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.