I love Chilean king crab and asparagus and it ends up they go wonderfully together in this easy to prepare salad.
1/2 pound Ocean Kitchen Chilean king crab meat
1 pound of asparagus
4 eggs, hard boiled
1 large orange, juiced
2 Tbsp basalmic vinegar
2 Tbsp honey
1 garlic clove, peeled
1/2 tsp salt
1/2 tsp fresh ground pepper or to taste
3/4 cup extra virgin olive oil
1 tsp orange peel zest, optional
Place four eggs into a sauce pan adding cold water until eggs are covered by 1 inch. Bring water to a boil, cover and remove from heat. Let sit 12 minutes and then cool down in cold water. While the eggs are cooking remove the bottom inch to inch and a half from the bottom of the asparagus stalk discarding bottoms. Cut asparagus stems in half and steam until just cooked 3-8 minutes depending on thickness. Immediately place cooked asparagus in an ice bath with tongs.
Place in a blender orange juice, basalmic vinegar, honey, garlic, salt, pepper and orange zest. Blend until smooth. While blender is still running slowly add olive oil. Place into a container and refrigerate.
Drain the asparagus and place in a large bowl. Add king crab meat and gently toss with just enough vinaigrette to coat. Divide salad among four plates. Peel the four eggs and cut them in half. Place two egg halves on each plate and serve.
Double recipe and serve with a rustic crusty bread as a main course
Serve as a starter for a seafood or steak main course
Serve with soft boiled eggs instead of hard boiled letting the yolk cover the salad