GMA Recipe: Roasted Asparagus, Shaved Vidalia Onion, Tomato and Crabmeat Salad

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Roasted Asparagus, Shaved Vidalia Onion, Tomato and Crabmeat Salad
From chef and author Emeril Lagasse
1998

Roasted Asparagus, Shaved Vidalia Onion, Tomato and Crabmeat Salad photo

Ingredients

1 pound fresh asparagus, washed and trimmed

Salt

Black pepper

2 Tbs. olive oil

1 pound lump crab meat

1/4 cup small diced red onions

1 medium Vadalia onion, shaved very thin

12 slices of tomatoes, such as beefsteak or vine ripened (about 1/4 in. thick)

Dressing

1/2 cup extra virgin olive oil

2 tbs. minced shallots

1 tsp. minced garlic

Juice of 2 lemons

1/4 cup finely chopped fresh herbs (such as basil, chervil, parsley, and tarragon)

Directions

1. Preheat oven to 400 degrees Fahrenheit.

2. Add asparagus to a pot of salted boiling water, cook for 2 minutes.

3. Remove asparagus from the water and place in a bowl of ice water (called: shocking) for 4 minutes, remove and pat dry.

4. Toss asparagus with 2 tablespoons of olive oil, season with salt and pepper, place on a baking sheet lined with parchment paper and roast for 6 minutes.

5. Remove asparagus from oven and cool.

6. In a small mixing bowl whisk 1/2 cup of extra virgin olive oil and lemon juice, to emulsify the vinaigrette (should turn cloudy). Add shallots and garlic. Season with salt and pepper. Whisk in herbs and set aside.

7. Toss the crab meat with 1/2 cup of the dressing, adding the red onions, again season with salt and pepper.

8. Season both sides of the tomatoes with salt and pepper.

9. Assemble: Arrange tomato slices on a plate, place asparagus over tomatoes, arrange the Vadalia onions over the asparagus, drizzle the remainder of the dressing, and finally mound the crab meat salad in the center.

Yields: 6 servings