Chilled Asparagus with Crab Vinaigrette

• 3 pounds medium asparagus
• 1/4 cup canola oil
• 2 tablespoons Champagne vinegar
• 1/4 pound lump crabmeat (1 cup)
• 1/2 red bell pepper, finely diced
• 1/2 yellow bell pepper, finely diced
• 1/2 small red onion, finely chopped
• 1 tablespoon chopped tarragon
• Salt and freshly ground pepper

1. In a large, deep skillet of boiling salted water, cook the asparagus over high heat until crisp-tender, about 5 minutes.
2. Drain the asparagus and refresh in a bowl of ice water.
3. Drain and pat dry.
4. In a large bowl, mix the oil with the vinegar.
5. Add the crabmeat, bell peppers, onion and tarragon and season with salt and pepper.
6. Transfer the asparagus to a large, deep platter, spoon the crab vinaigrette over the top and serve.

medium asparagus, canola oil, vinegar, lump crabmeat, red bell pepper, yellow bell pepper, red onion, tarragon, salt

Taken from www.foodandwine.com/recipes/chilled-asparagus-with-crab-vinaigrette (may not work)