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Asparagus with Lump Crabmeat and Sherry Vinaigrette
from: KAULIngredients
- Asparagus, green, white or combined, peeled and trimmed: 500 gm
- Vinaigrette-style dressing: 240ml
- Lump crabmeat, picked: 250 gm
- Julienned tomato: 250gm
- Chopped chives: 30 gm
Cook the asparagus until barely tender in boiling water. Shock and drain. Gently toss the asparagus with the vinaigrette and marinade for at least one and up to four hours before serving.
For each potion: Arrange asparagus on a chilled plate and top with crabmeat and tomatoes. Drizzle additional vinaigrette. Scatter chives over each portion to garnish.
Note: Use sherry vinegar in the preparation of the dressing.
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