Ingredients
Salad:
1 pound asparagus, ends trimmed
1/4 cup chopped chives
2 naval oranges, peeled and separated into sections
1/2 pound jumbo lump crabmeat
salt and pepper taste
Dressing:
2 tablespoons orange juice
2 tablespoons GOLDEN BLOSSOM HONEY
1 1/2 tablespoons white vinegar
1 teaspoon grated orange zest
1/8 cup Dijon mustard
salt and pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Salad:
In a large pot of water cook asparagus until just tender. Drain, run under cold water and then pat dry. Place asparagus stalks on an oval plate. Set aside.
In a medium bowl toss together chives, orange sections and crabmeat. Season with salt and pepper and mound on top of asparagus.
Dressing:
Whisk together all dressing ingredients. Season with salt and pepper. Drizzle over asparagus and crabmeat.
Serves: 4
In a large pot of water cook asparagus until just tender. Drain, run under cold water and then pat dry. Place asparagus stalks on an oval plate. Set aside.
In a medium bowl toss together chives, orange sections and crabmeat. Season with salt and pepper and mound on top of asparagus.
Dressing:
Whisk together all dressing ingredients. Season with salt and pepper. Drizzle over asparagus and crabmeat.
Serves: 4
