Today is Day 5 of Women’s Nutrition Week, and here’s our fourth and final healthy asparagus recipe from Every Day With Rachel Ray!  Creamy Crab and Asparagus Salad
Servings: 4
Prep Time: 10 minutes
Bake Time: 4 minutes Ingredients - 1½ pound asparagus, quartered crosswise on an angle
- 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 2 tablespoons finely chopped chives
- 2 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice, plus lemon wedges for serving
- 1½ teaspoons ketchup
- One 8-ounce container lump crab, picked through
Directions - Rinse the asparagus in a colander; leave wet. In a medium nonstick skillet, add the olive oil and asparagus and cook over medium heat until crisp-tender, 3 to 4 minutes. Season with salt and pepper.
- In a medium bowl, stir together chives, mayonnaise, lemon juice and ketchup. Add the crab and toss gently to coat. Season with pepper.
- Divide the asparagus among 4 plates and top with a mound of crab mixture. Serve with the lemon wedges.
(image courtesy of Every Day With Rachel Ray) Tags: womens health blog, womens health, women, woman, health, every day with rachel ray, rachel ray, asparagus, womens nutrition week, lively women, recipes, kristen king Share This 
 
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