Ingredients

• 1 lb asparagus, trimmed, blanched and cooled
• 1/4 lb jumbo lump crabmeat
• 2 cl garlic, minced fine
• 1 T shallots, minced fine
• 1 T parsley, stems removed, minced fine
• 1 t kosher salt
• 4 T olive oil
• 2 T sherry vinegar

Instructions

1. Whisk together the oil and vinegar, then mix in the garlic, shallots, parsley, and salt. Season to taste.
2. Sauce chilled plates with the vinaigrette, fan out the asparagus, and garnish with the crabmeat.

Source: Old Post Office, pg 115

Contributed by: Skip