Instructions: Bring about 1 inch of water to a boil in a 10 to 12-inch frying pan.

Trim tough ends from the asparagus and wash the stalks well.

Add to the boiling water and simmer until the stalks are tender-crisp, about
4 minutes.

Drain the asparagus and cover it with ice water until cold, about 10 minutes; drain again.

Meanwhile, core the lettuce, wash the leaves and pat dry.

Slice the cantaloupe into 12 wedges and cut away the rind.

Chop the mint leaves.

Combine the mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.

Divide the lettuce among 4 plates.

Fan 1/4 of the asparagus and 3 wedges of melon over each bed of lettuce.

Top the salads with crabmeat and drizzle with dressing.

Makes 4 servings.

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