Recipe - Roasted Asparagus Shaved Vidalia Onion Tomato And Crabmea

1 pound Fresh asparagus; washed and
trimmed
Salt
Black pepper
2 tablespoon Olive oil
1 pound Lump crab meat
One fourth cup Small minced red onions
1 md Vadalia onion; shaved very
thin
12 sl Tomatoes; such as beefsteak
; or vine ripened
; (about One fourth in.
; thick)

DRESSING
One half cup Extra virgin olive oil
2 tablespoon Minced shallots
1 teaspoon Minced garlic
2 Lemons; Juice of
One fourth cup Finely chopped fresh herbs;
(such as basil,
; chervil, parsley,
; and tarragon)

1. Preheat oven to 400 degrees Fahrenheit.

2. Add asparagus to a pot of salted boiling water, cook for 2 minutes.

3. Remove asparagus from the water and place in a bowl of ice water
(called: shocking) for 4 minutes, remove and pat dry.

4. Toss asparagus with 2 tablespoons of olive oil, season with salt and
pepper, place on a baking sheet lined with parchment paper and roast for 6
minutes.

5. Remove asparagus from oven and cool.

6. In a small mixing bowl whisk One half cup of extra virgin olive oil and lemon
juice, to emulsify the vinaigrette (should turn cloudy). Add shallots and
garlicup Season with salt and pepper. Whisk in herbs and set aside.

7. Toss the crab meat with One half cup of the dressing, adding the red onions,
again season with salt and pepper.

8. Season both sides of the tomatoes with salt and pepper.

9. Assemble: Arrange tomato slices on a plate, place asparagus over
tomatoes, arrange the Vadalia onions over the asparagus, drizzle the
remainder of the dressing, and finally mound the crab meat salad in the
center.

Yields: 6