Asparagus And Crab Salad Recipe

Ingredients

1/2 pound cooked lump crabmeat

1/2 tablespoon rice wine

1 tablespoon soy sauce

1 1/2 teaspoons lemon juice

1 Thai chile, finely minced

1 green onion, minced

1 pound thin asparagus spears, trimmed and cut into 1-inch lengths

1/4 cup honey-roasted chopped nuts of your choice

Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.

Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.

Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.