Salad with Asparagus and Crab

Ingredients

• 2 pounds fresh asparagus spears, trimmed
• 1 pint grape tomatoes
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 clove garlic, minced
• ½ pound bacon strips, diced
• 1 pound imitation crabmeat, flaked
• 4 hearts of palm, drained and sliced
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil

Step 1

Warm your oven to 430°F (225°C). In a bowl, toss the asparagus and tomatoes with some olive oil, then sprinkle with salt and pepper. Spread everything out in a baking dish and sprinkle a minced garlic clove over the top. Roast in the oven for about 9 minutes, until the veggies are tender. Once they’re cool enough to handle, cut the asparagus into 2-inch pieces.

Step 2

While the veggies are roasting, cook the bacon in a large skillet over medium-high heat until it’s nice and crispy, which should take around 10 minutes. Take the bacon out and let it drain on paper towels, but keep 2 tablespoons of the bacon drippings in the pan. Add the crab meat to the hot drippings and warm it through for a couple of minutes.

Step 3

In a big bowl, combine the roasted asparagus, tomatoes, hearts of palm, and the warmed crab. Whisk together lemon juice, olive oil, another minced garlic clove, and a pinch of salt and pepper to make the dressing. Pour this over the salad and give everything a good toss. Just before serving, crumble the crispy bacon over the top for a delicious finish.