• 8servings
  • 279calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H, C, E
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound(s) thick asparagus

  2. 7 tablespoon(s) extra-virgin olive oil

  3. 3 tablespoon(s) fresh lemon juice

  4. 6 medium basil leaves

  5. 1 small shallot , coarsely chopped

  6. 1/2 cup(s) flat-leaf parsley leaves

  7. Kosher salt and freshly ground pepper

  8. 3 1/2 ounce(s) pea shoots , trimmed

  9. 1/4 cup(s) salted roasted pistachios , coarsely chopped

  10. 1 pound(s) jumbo lump crabmeat

  11. 2 Hass avocados , each cut into 8 wedges

Instructions Jump to Ingredients ↑

  1. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cut off 1 inch of asparagus tips and cut each tip in half lengthwise. Using a peeler or mandoline, shave asparagus spears lengthwise. Blanch asparagus tips and strands in boiling water until just heated through, 10 seconds. Drain and transfer to ice water to chill; drain well. Pat dry and transfer to a bowl.

  2. In a blender, blend oil, lemon juice, basil, shallot, and 1/4 cup parsley. Season dressing with salt and pepper.

  3. Add pea shoots, pistachios, and the remaining 1/4 cup parsley leaves to asparagus. Toss with half dressing and season with salt and pepper. Add crab, avocado, and remaining dressing, toss gently, and serve at once.


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