Serves 4

Fresh asparagus needs only a minute in a pot of boiling water, just long enough to reveal its vibrant color and begin to soften. Fill a bowl with ice water before dropping the spears in the pot, and transfer the cooked asparagus to the ice bath immediately. This guarantees crispness instead of the stringy and overcooked version that turns people off to this delightful spring vegetable. Mix up a simple crab dressing and combine with a ripe avocado and shredded lettuce for a dish made to be enjoyed on the patio with a glass of chilled white wine.

Salt and black pepper, to taste

1 bunch asparagus, ends snapped

1 avocado, diced

2 teaspoons olive oil

1 teaspoon white wine vinegar

8 ounces crab meat

½ cup mayonnaise

1 tablespoon Dijon mustard

¼ teaspoon ground cayenne pepper

2 teaspoons finely chopped dill

2 cups shredded lettuce

2 lemons, cut into wedges

1. Bring a pot of salted water to a boil. Add asparagus and cook for 1 minute or until asparagus is bright green. Drain and chill in an ice water bath. Remove from water, pat dry, and cut into 2-inch lengths.

2. In a bowl, gently toss asparagus and avocado with olive oil, white wine vinegar, salt, and pepper.

3. In another bowl, combine crab meat, mayonnaise, Dijon mustard, cayenne pepper, dill, salt, and pepper.

4. Place lettuce on a platter. Top with avocado, asparagus, and crab mixture. Garnish with lemon wedges. Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com