Creamy Crab and Asparagus Salad Tracey Seaman   From Every Day with Rachael Ray May 2008 SERVES 4 Prep Time: 10 min Cook Time: 4 min 1 1/2 pounds asparagus, quartered crosswise on an angle 1 tablespoon extra-virgin olive oil Salt and pepper 2 tablespoons finely chopped chives 2 tablespoons mayonnaise 2 teaspoons fresh lemon juice, plus lemon wedges for serving 1 1/2 teaspoons ketchup One 8-ounce container lump crab, picked through 1. Rinse the asparagus in a colander; leave wet. In a medium nonstick skillet, add the olive oil and asparagus and cook over medium heat until crisp-tender, 3 to 4 minutes. Season with salt and pepper. 2. In a medium bowl, stir together the chives, mayonnaise, lemon juice and ketchup. Add the crab and toss gently to coat. Season with pepper. 3. Divide the asparagus among 4 plates and top with a mound of the crab mixture. Serve with the lemon wedges.

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