Asparagus and Crab Salad recipe
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Ingredients
- 2 pounds fresh asparagus spears, trimmed 1 pint grape tomatoes 2 tablespoons olive oil salt and pepper to taste 1 clove garlic, minced ½ pound bacon strips, diced 1 pound imitation crabmeat, flaked 4 hearts of palm, drained and sliced 2 tablespoons freshly squeezed lemon juice 3 tablespoons extra-virgin olive oil 1 clove garlic, minced
Nutrition Info
- 173.2 caloriescarbohydrate: 12.9 gcholesterol: 17.2 mgfat: 10.3 gfiber: 2.8 gprotein: 8.8 gsaturatedFat: 2.1 gservingSize: -sodium: 613.7 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Asparagus and Crab Salad
Directions
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Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated, season with salt and pepper. Pour into a baking dish, sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl, add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl, season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.