Recipe Details

Ingredients

Dressing

• ½ cup ketchup

• ½ cup mayonnaise

• ¼ cup minced yellow onion

• 1 clove garlic, minced

• 1 tablespoon dill pickle relish

• 2 teaspoons dried dill

• 1 teaspoon prepared horseradish

• 1 teaspoon lemon juice

Salad

• 8 asparagus spears, trimmed

• 1 medium head green-leaf lettuce, torn

• 2 medium tomatoes, cut into wedges

• 2 hard-boiled eggs, quartered

• 2 stalks celery, sliced

• 1 ripe avocado, sliced

• ½ medium cucumber, sliced

• 2 scallions, sliced

• ½ cup sliced canned pitted black olives, rinsed

• ¼ cup sliced red onion

• 6 ounces cooked crabmeat

• Lemon wedges for serving

Description

1. To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.

2. To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.

3. Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.