40 ml extra virgin olive oil 3 tbsp
30 ml aged balsamic vinegar 2 tbsp
sea salt to taste
black pepper, coarsely ground
12 asparagus spears
2 shallots, minced
8 small tomatoes, seeded & diced
500 ml crabmeat, chopped 2 cup
2 cucumbers, seeded & diced
30 ml chives, finely chopped 2 tbsp
500 ml red and/or yellow peppers, diced 2 cup
30 ml plain yogurt 2 tbsp
1/2 juice of lime 1/2
30 ml fresh cilantro, minced 2 tbsp
In a small bowl; whisk together oil and vinegar. Season with salt and pepper; set aside.
Place asparagus on a baking sheet and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus in preheated oven for 8 to 10 minutes or until spears begin to brown. Remove from oven and set aside to cool.
In a small bowl; combine shallots and tomatoes. Season with salt and pepper; set aside.
In a medium bowl; combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside.
In a small bowl; drizzle oil and vinegar mixture over peppers; set aside.
In a small bowl; combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside.
Chop asparagus into 1 inch (2.5 cm) pieces. On four serving plates; place tomato mixture. Layer with crab; peppers, then asparagus. Drizzle with yogurt dressing. Spoon remaining oil and vinegar mixture over salad.
Serves 4