Fresh Asparagus Salad With Lump Crabmeat - cooking recipe

Ingredients

2 small bunches fresh asparagus
1 c. mayonnaise
2 tsp. Dijon mustard
3 Tbsp. fresh lemon juice
1/2 c. minced onions
1 Tbsp. minced shallots
1 tsp. minced garlic
1/4 c. drained capers
1 Tbsp. chopped parsley
1 Tbsp. chopped chervil
1 Tbsp. chopped tarragon
salt and freshly ground black pepper
1 lb. lump crabmeat, picked over for shells and cartilage

Preparation

Trim about 2-inches off the end of each asparagus stalk. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 2 to 3 minutes, depending on the size. Transfer the asparagus to a bowl of ice water to cool for 2 minutes. Drain and pat dry.