Women’s Nutrition Week Recipes: Creamy Crab and Asparagus Salad

Today is Day 5 of Women’s Nutrition Week, and here’s our fourth and final healthy asparagus recipe from Every Day With Rachael Ray!

Creamy Crab and Asparagus Salad

Servings: 4
Prep Time: 10 minutes
Bake Time: 4 minutes

Ingredients

• 1½ pound asparagus, quartered crosswise on an angle
• 1 tablespoon extra-virgin olive oil
• Salt and pepper
• 2 tablespoons finely chopped chives
• 2 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice, plus lemon wedges for serving
• 1½ teaspoons ketchup
• One 8-ounce container lump crab, picked through

Directions

1. Rinse the asparagus in a colander; leave wet. In a medium nonstick skillet, add the olive oil and asparagus and cook over medium heat until crisp-tender, 3 to 4 minutes. Season with salt and pepper.
2. In a medium bowl, stir together chives, mayonnaise, lemon juice and ketchup. Add the crab and toss gently to coat. Season with pepper.
3. Divide the asparagus among 4 plates and top with a mound of crab mixture. Serve with the lemon wedges.

(image courtesy of Every Day With Rachael Ray)

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