Fresh Asparagus Salad With Lump Crabmeat

  • Yield: 4 servings


  • 2 small bunches fresh asparagus
  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/2 cup minced onions
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1/4 cup drained capers
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped tarragon
  • Salt and freshly ground black pepper
  • 1 pound lump crabmeat, picked over for shells and cartilage


  • Trim about two inches off the end of each asparagus stalk. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 2 to 3 minutes, depending on the size. Transfer the asparagus to a bowl of ice water to cool for 2 minutes. Drain and pat dry.
  • Combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley, chervil, and tarragon in a bowl and whisk to blend. Season with salt and pepper. Add the crabmeat and gently toss to coat evenly.
  • To serve, arrange the asparagus on a platter and spoon the crabmeat mixture over the asparagus.