This cooling vegetable turns down your inner heat. Here, we pair it with crab for a light, summery salad.
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.
