Equipment
Ingredients
Salad Base
- 350 g asparagus, woody ends trimmed
- 225 g lump crab meat, picked over for shells
Lemon Vinaigrette
- 45 ml extra virgin olive oil, room temperature
- 1 lemon, zested and juiced
- 5 g dijon mustard, smooth
- 2 g sea salt
- 1 g black pepper, freshly cracked
Garnish
- 30 g parmesan cheese, block form
- 5 g fresh chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 418 kcal
- Protein
- 34 g
- Carbohydrates
- 12 g
- Fat
- 28 g
- Fiber
- 5 g
- Sugar
- 4 g
- Sodium
- 1343 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 10 mg
- Potassium
- 786 mg
- Calcium
- 358 mg
- Iron
- 5.3 mg
- Magnesium
- 36 mg
- Phosphorus
- 579 mg
- Zinc
- 1.4 mg
- Vitamin A
- 114 mcg
- Vitamin C
- 39 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 5.3 mg
- Vitamin K
- 87 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.27 mg
- Riboflavin
- 0.31 mg
- Niacin
- 1.8 mg
- Folate
- 97 mcg
- Water
- 205 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare an ice bath by filling a large bowl with cold water and ice. Bring a large pot of salted water to a rolling boil.
Cut the trimmed asparagus spears into 5cm (2-inch) pieces on a bias. Add them to the boiling water and blanch until bright green and tender-crisp, about 2-3 minutes depending on thickness.
Immediately drain the asparagus and plunge into the ice bath to stop the cooking process. Once cool (about 2 minutes), drain well and pat dry with paper towels.
In a small mixing bowl, whisk together the lemon juice, lemon zest, Dijon mustard, salt, and pepper. Slowly stream in the olive oil while whisking vigorously to emulsify.
Gently pick through the crab meat with your fingertips to ensure no shell fragments remain, being careful not to break up the large lumps.
In a large bowl, toss the dry asparagus with half of the dressing. Arrange the asparagus on serving plates.
Gently fold the crab meat with the remaining dressing. Pile the crab on top of the asparagus. Finish by using a vegetable peeler to shave large curls of Parmesan cheese over the top and garnish with chives.
Chef's Notes
- Always buy 'jumbo lump' or 'lump' crab meat for salads; 'flake' or 'claw' meat will disintegrate into a mush when tossed.
- Ensure the asparagus is completely dry before adding the dressing. Watery asparagus will dilute the vinaigrette and prevent it from clinging.
- Using a vegetable peeler on the side of a Parmesan block creates elegant, translucent ribbons that look professional and provide a better texture than grated cheese.
- If using canned crab meat, drain it thoroughly and rinse gently, but fresh pasteurized crab is significantly better for this preparation.
Storage
Refrigerator: 1 day — Best consumed immediately. Crab degrades quickly once dressed.
Troubleshooting
Asparagus is mushy and olive-green
Cause: Overcooked during blanching or cooled too slowly
Fix: Cannot be fixed; serve as is or chop finely to mix into a spread instead of a salad
Prevention: Use a timer and ensure the ice bath is ready before boiling starts
Crunchy bits in the crab
Cause: Shell fragments were not removed
Fix: Pick through the plated dish to remove shells
Prevention: Tactile inspection of meat before dressing
Cultural Context
This dish highlights the intersection of coastal ingredients and early harvest produce, a hallmark of Mediterranean and Modern American coastal cuisine. The pairing of sweet shellfish with grassy asparagus is a classic rite of spring.
