Instructions: Cook asparagus in boiling salted water until crisp tender, about 4 minutes. Drain. Cut top 6 inches from asparagus. Set tips aside. Slice remaining asparagus into 1/4" thick rounds.. Transfer slices to a large bowl. Mix in 1/4 c chives.

Cut peel and white pith from oranges. Working over bowl, cut between membranes to release segments. Drain off juices. Transfer segments to bowl with asparagus and chives. Gently mix in crabmeat. Season to taste with salt and pepper.

Whisk 3 tbsp. fresh orange juice, sugar, vinegar, and orange peel in medium bowl until sugar dissolves. Whisk in mustard. Season to taste with salt and pepper.

Divide asparagus stalks among 6 plates. Mound salad in center of plates. Pour dressing over each salad. Sprinkle with remaining 2 tbsp. chives.

Description: "The oil-free dressing is delightfully tangy"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.