Crab with Asparagus and Heirloom Tomatoes

Crab with Asparagus and Heirloom Tomatoes
Photo by Ann Stratton


  • Vegetable oil cooking spray
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons chives
  • Coarsely ground black pepper
  • 2 tablespoons fresh cilantro
  • 2 tablespoons nonfat plain yogurt
  • ½ lime
  • + 8 more ingredients
    • Sea salt
    • 2 shallots
    • 2 cucumbers
    • 8 heirloom tomatoes
    • 3 tablespoons extra-virgin olive oil
    • 12 spears asparagus
    • 2 cups red, yellow or purple bell peppers
    • 2 cups crabmeat

Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baki...

View full recipe at Epicurious


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