Crab & Asparagus Salad

4 ounces fresh Dungeness crabmeat
1 bunch standard asparagus
1 tablespoon shallot, finely chopped
1 tablespoon celery, finely chopped
½ tablespoon flat leaf parsley, finely chopped
juice of small lime
½ teaspoon lime zest
2 tablespoons apple cider vinegar
10-12 capers, with a small amount of juice
½ tablespoon fresh mint, finely chopped
pinch of sea salt
pinch of black pepper
2 tablespoons olive oil
2 tablespoons black olives, chopped

Into a large medium-sized pan, place a pinch of salt and one-half gallon of water and bring to a boil. Add the bunch of asparagus and cook for 2-3 minutes and then place the asparagus in an ice bath. Cut each asparagus spear into one-inch pieces and combine with the remaining ingredients. Serve. Serves 2.

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