Asparagus, Crab And Lavender Salad

Serves 4 to 6

1 pound asparagus, cut into 2-inch pieces
1 (14-ounce) can quartered artichoke hearts
1 pound lump crabmeat
½ small red onion, minced

Dressing:
3 tablespoons fresh orange juice
1 tablespoon white wine vinegar
Pinch of sugar
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1 tablespoon fresh lavender flowers, minced
Salad greens

Garnish suggestions: chives, violets, lavender flowers

In boiling salted water, cook the asparagus for 4 to 5 minutes or just until tender. Drain and refresh in cold water. Pat dry.

Chill separately the asparagus, artichoke hearts, crabmeat and red onion.

To make dressing: In a bowl, whisk together the orange juice, vinegar, sugar, salt and pepper.

Add the olive oil in a stream, whisking as it is added. Stir in the lavender flowers.

Let dressing sit at least 30 minutes to allow flowers to infuse.

To serve: Arrange mixed salad greens on serving platter.

In a bowl, combine the crabmeat with a little of the dressing and spoon it onto the greens.

Arrange the asparagus and artichokes on the salad, and then sprinkle with the red onion. Drizzle with the dressing.

Garnish with your choice of chives, violets or lavender flowers and serve.

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