1 cup mixed baby greens
1/4 lb colossal lump crabmeat
1 red bell pepper
1 tablespoon chives
To make salad:
Lay 3 asparagus on each plate (after steamed and chilled).
Put 1/2 cup of greens on top of asparagus and put crab meat on top of that. Sprinkle with the bell pepper.
Citrus Vinaigrette (use 1/4 cup for salad)
1/2 teaspoon Dijon mustard
1/2 tablespoon lemon juice
1/2 tablespoon lime juice
1/4 cup olive oil (extra virgin)
1/4 teaspoon salt
1/4 teaspoon pepper
Combine mustard, lemon juice, lime juice & slowly whisk in the oil then add salt and pepper to taste