Fresh Asparagus and Lump Crab Salad


  • 2 small bunches of fresh asparagus
  • 1 cup mayonnaise
  • 3 teaspoons Dijon mustard
  • Juice of 1 lemon
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped chervil
  • 1 tablespoon chopped tarragon
  • 1 pound fresh lump crabmeat or store-brought ready to eat lump crabmeat is fine too


  1. Trim off about 2 inches from the bottom of the asparagus. Boil a large pot of salted water. Add the asparagus and cook for 3 minutes then remove and place in a bowl of ice water for 2 minutes. Drain and set aside.
  2. In a bowl, whisk together the mayonnaise, mustard, lemon juice, shallots, garlic, chervil, and tarragon. Season with salt and pepper. Add the crabmeat and mix well. Season with salt again if needed.
  3. Arrange the asparagus on a platter and spoon crabmeat mixture over the center of the asparagus. Serve this beautiful and unique salad!