Saturday, February 23, 2013

Avocado, Asparagus, and Crab Salad


Friday 22 February
We bought four Haas avocadoes at Trader Joe's on Tuesday, and everybody knows that when avocadoes are ripe, you need to eat them RIGHT AWAY.  Two were ready tonight, and we still had a bunch of asparagus - why not do them together? 
Holt had the idea to slosh the sliced, boiled asparagus (first stems, then tips, as always) with lime ponzu, adding another slosh on top of the chopped avocado, and then some diced red onion and olive oil.  Barbara had the idea to freshen the crab claw meat by tossing it in a couple of pats of melted butter and a squeeze of lemon juice. 


Then they were all tossed gently together in a big bowl and portioned out onto plates, and it was magic.  

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