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Best Cooking Tips
- Blanch the asparagus briefly to keep it tender but still crisp.
- Use fresh crab meat for the best flavor, but canned can work in a pinch.
- Chill the salad before serving to let the flavors meld together.
Ingredients 0/10
Why This Dish Is So Satisfying
Step 1
Gently heat your oven to 430°F (225°C). In a bowl, toss the asparagus and tomatoes with a good drizzle of olive oil, then season everything with salt and pepper. Spread the veggies out in a baking dish and sprinkle a minced garlic clove over the top. Roast them in the oven for about 9 minutes, until the asparagus is tender. Once they’re cool enough to handle, cut the asparagus into 2-inch pieces.
Step 2
Cook the bacon in a large skillet over medium-high heat until it’s nice and crispy, which should take around 10 minutes. Transfer the bacon to a paper towel-lined plate and save 2 tablespoons of the bacon drippings in the pan. Add the crabmeat to the hot drippings and warm it through for a couple of minutes. Then, move the crab to a big bowl and add the roasted asparagus, tomatoes, and hearts of palm.
Step 3
For the dressing, whisk together lemon juice, olive oil, and another minced garlic clove in a small bowl. Season it with salt and pepper to taste. Pour this over the salad and toss everything gently to combine. Just before serving, crumble the crispy bacon on top for a delicious crunch.
