Asparagus And Crab Salad

• 2 pounds fresh asparagus spears, trimmed
• 1 pint grape tomatoes
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 clove garlic, minced
• 1/2 pound bacon strips, diced
• 1 pound imitation crabmeat, flaked
• 4 hearts of palm, drained and sliced
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, minced

1. Preheat an oven to 430 degrees F (225 degrees C).
2. Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
3. Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
4. Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
5. Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.

grape tomatoes, olive oil, salt, clove garlic, bacon, crabmeat, hearts of palm, freshly squeezed lemon juice, extravirgin olive oil, clove garlic

Taken from www.allrecipes.com/recipe/206831/asparagus-and-crab-salad/ (may not work)