Crab Salad With Asparagus, Lemon And Parmesan

• Sea salt
• 1 pound thin asparagus, trimmed
• 1 pound fresh lump crab meat
• 2 lemons, with their zest
• 13 cup best-quality olive oil
• 1/2 cup (2 ounces) loosely packed Parmigiano-Reggiano cheese, in long, thin shavings (best done with a good vegetable peeler)

1. Bring a large skillet of salted water to a boil.
2. Add the asparagus, and cook until just tender on the edges, but still firm in the middle, about 4 minutes.
3. Drain, and rinse under very cold water until cool.
4. Dry on tea towels.
5. Cut in 3-inch lengths.
6. In a large serving bowl, combine the asparagus and crab meat.
7. Sprinkle the lemon zest into the bowl.
8. Season with salt and sprinkle with olive oil.
9. Toss very gently to mix.
10. Cover, and chill for a few hours, stirring once or twice.
11. Taste, and adjust salt.
12. Meanwhile, juice 1 lemon and reserve.
13. Just before serving, add the juice and toss once more.
14. Spread the cheese shavings over salad, and serve.

salt, thin, crab meat, lemons, olive oil, cheese

Taken from cooking.nytimes.com/recipes/10576 (may not work)