Fresh Asparagus Salad with Lump Crabmeat

Ingredients

2 small bunches fresh asparagus
1 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice
1/2 cup minced onions
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 cup drained capers
1 tablespoon chopped parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
Salt and freshly ground black pepper
1 pound lump crabmeat, picked over for shells and cartilage

Instructions

Trim about two inches off the end of each asparagus stalk. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 2 to 3 minutes, depending on the size. Transfer the asparagus to a bowl of ice water to cool for 2 minutes. Drain and pat dry.

Combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon in a bowl and whisk to blend. Season with salt and pepper. Add the crabmeat and gently toss to coat evenly.

To serve, arrange the asparagus on a platter and spoon the crabmeat mixture over the asparagus.

Yield: 4 servings