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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
