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Asparagus, Crab and Orange Salad
- 2 pounds asparagus, trimmed
- 1/2 cup plus 2 tablespoons chopped fresh chives
- 3 navel oranges
- 14 ounces lump crabmeat
- 3 tablespoons fresh orange juice
- 3 tablespoons sugar
- 2 tablespoons distilled white vinegar
- 1 teaspoon grated orange peel
- 1/4 cup Dijon mustard
Directions:View on Bon Appetit
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