Time: 9:00 AM 2010-07-01 Duration: No duration Summer Asparagus & Crab Salad Ingredients: Salt 1⁄2 pound asparagus tips Juice of 1 lemon 1⁄3 cup extra-virgin olive oil Freshly ground pepper 1⁄2 pound crabmeat 1⁄2 head radicchio Directions: Bring a large pot of water to a boil. Add salt and the asparagus and cook until tender, about 5 to 7 minutes. Drain and set aside. In a small bowl, whisk together the lemon juice and olive oil and season with salt and pepper. Drizzle the crab with 1⁄2 of the dressing and set aside to marinate for 5 minutes. Arrange 1⁄2 of the radicchio leaves among 4 individual plates. Chop the remaining radicchio and transfer it to a salad bowl. Add the crabmeat and asparagus to the bowl, drizzle with the remaining dressing and mix well. Distribute the salad evenly among the 4 plates and serve. Serves 4 Pairs perfectly with our Wine of the Month, the 2008 Patient Cottat "Le Grand Caillou" Sauvignon Blanc from the Loire Valley, France.