Flounder Saute With Asparagus And Crab Vinaigrette

• 1 bunch asparagus (about 12 ounces), woody ends removed, cut into 1-inch pieces
• 2 teaspoons fresh lime juice
• 3 teaspoons olive oil
• 1 cup lump crab meat, picked over for shells
• Salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour
• 4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center

1. Bring a medium-size pot of water to a boil.
2. Add the asparagus and blanch until tender, but not soft, about 3 minutes.
3. Drain and place under cold running water until cool.
4. In a medium-size bowl, whisk together the lime juice and 2 teaspoons of the olive oil.
5. Toss in the asparagus and crab meat and season with salt and pepper.
6. Set aside.
7. Place the flour on a plate and season to taste with salt and pepper.
8. Lightly dust the flounder on both sides with the seasoned flour.
9. Heat the remaining teaspoon of olive oil in a large, heavy nonstick skillet over high heat.
10. Place the flounder in the pan and saute on one side for about 90 seconds.
11. Turn the fish over and immediately divide the asparagus and crab mixture evenly among each fillet, spooning the mixture into a mound.
12. Remove from the heat.
13. Cover the pan and let stand for 1 minute.
14. Divide among 4 plates and serve immediately.

lime juice, olive oil, lump crab meat, salt, flour, flounder

Taken from cooking.nytimes.com/recipes/6778 (may not work)