Fresh Asparagus and Lump Crab Salad

This is such a beautiful salad for presentation. It is important to use the freshest ingredients you can find in this salad. I serve this in the afternoon with some good wine and welcome to paradise.


Ingredients:

• 2 small bunches of fresh asparagus
• 1 cup mayonnaise
• 3 teaspoons Dijon mustard
• Juice of 1 lemon
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1 tablespoon chopped chervil
• 1 tablespoon chopped tarragon
• 1 pound fresh lump crabmeat or store-brought ready to eat lump crabmeat is fine too

Directions:

1. Trim off about 2 inches from the bottom of the asparagus. Boil a large pot of salted water. Add the asparagus and cook for 3 minutes then remove and place in a bowl of ice water for 2 minutes. Drain and set aside.
2. In a bowl, whisk together the mayonnaise, mustard, lemon juice, shallots, garlic, chervil, and tarragon. Season with salt & pepper. Add the crabmeat and mix well. Season with salt again if needed.
3. Arrange the asparagus on a platter and spoon crabmeat mixture over the center of the asparagus. Serve this beautiful & unique salad!