Crab, Asparagus, and Orange Salad

Serves 2 as a entree.

1 teaspoon finely-grated orange zest
1 teaspoon minced fresh ginger
2 tablespoons plain (unseasoned) rice vinegar
1 teaspoon honey
2 tablespoons sesame oil
1/2 cup fresh orange juice
1 orange, cut into segments
1 pound asparagus, tough ends removed
Canola oil
Salt & pepper
2 cups washed baby arugula or spinach
8 ounces fresh crabmeat


For dressing, combine first 5 ingredients. Reduce the orange juice in a small saucepan until it measures about 1 tablespoon. Add to other dressing ingredients and set aside.

Move the top oven rack to about 4" below the broiler. Preheat the broiler on Hi. Spread the prepared asparagus on a sheet pan and brush with canola oil. Season generously with salt and pepper. Broil the asparagus under the preheated broiler, shaking the pan about halfway through, until the asparagus is lightly browned and tender, about 8 minutes. Cool the asparagus and cut into 2" lengths.

In a large bowl, combine the prepared asparagus, orange segments, arugula and crabmeat. Toss with the dressing and serve.

From: Ward Street Bistro