Food & Cooking Recipes Ingredients Seafood Recipes Asparagus and Crab Salad By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Kirsten Strecker Servings: 4 This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad. Ingredients ½ pound cooked lump crabmeat ½ tablespoon rice wine 1 tablespoon soy sauce 1 ½ teaspoons lemon juice 1 Thai chile, finely minced 1 green onion, minced 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths ¼ cup honey-roasted chopped nuts of your choice Directions Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled. Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve. Print