Chilled Asparagus with Crab Vinaigrette

1. 1

   In a large, deep skillet of boiling salted water, cook the asparagus over high heat until crisp-tender, about 5 minutes.

2. 2

   Drain the asparagus and refresh in a bowl of ice water.

3. 3

   Drain and pat dry.

4. 4

   In a large bowl, mix the oil with the vinegar.

5. 5

   Add the crabmeat, bell peppers, onion and tarragon and season with salt and pepper.

6. 6

   Transfer the asparagus to a large, deep platter, spoon the crab vinaigrette over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.