Crab And Asparagus Salad

• 1 1/2 pounds fresh asparagus trimmed
• 2 heads butter lettuce washed and dried
• 1/2 cantaloupe sliced into 12 thin wedges
• 3/4 pound crab meat
• 3 tablespoons fresh mint leaves minced
• 1 teaspoon fresh ginger minced
• 1 cup white wine vinegar
• 1/4 olive oil or more
• 1 teaspoon dijon mustard
• 1/4 teaspoon sugar
• salt to taste

1. Fill a large bowl with ice water and set aside.
2. In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus.
3. Immerse cooked asparagus in ice water until cool; drain and pat dry.
4. For dressing: combine mint, ginger, vinegar, oil, mustard and sugar in a small bowl. Whisk until thoroughly combined.
5. Divide lettuce leaves among 6 plates, Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.

butter, cantaloupe, crab meat, fresh mint, fresh ginger, white wine vinegar, olive oil, mustard, sugar, salt

Taken from www.yummly.com/recipe/Crab-and-Asparagus-Salad-1652983 (may not work)