Asparagus and Crab Salad

Ingredients:

• 2 pounds trimmed fresh asparagus spears 
• 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 crab meat, flaked 
• 4 hearts of palm, drained and sliced 
• 2 tablespoons freshly squeezed lemon juice 
• 3 tablespoons extra-virgin olive oil 
• 1 clove garlic, minced 

Preparation:

1. Preheat your oven to 225 degrees C.   
2. Combine the asparagus, tomatoes, and olive oil in a large bowl until the vegetables are spread evenly.  
3. Add salt and pepper.   
4. Transfer the vegetables in a baking dish and add 1 clove of minced garlic.   
5. Place in the oven for around 9 minutes or until tender. Then let it cool.   
6. Slice the baked asparagus into 2 inch long pieces.   
7. Fry the bacon in a large skillet until it is crispy. Use medium-high heat and this will take around 10 minutes.   
8. Place the bacon onto a plate covered with paper towels. Set aside 2 tablespoons of the bacon dripping.   
9. Then add the crab meat to the bacon drippings while it is still hot. Let it cook for just around 2 to 3 minutes.   
10. Next, place the crab meat in a large bowl and then add the asparagus, tomatoes, and hearts of palm.   
11. Combine the lemon juice, olive oil, and 1 clove of minced garlic in a small bowl and then whisk them all together. Add salt and pepper.   
12. Add the dressing to the vegetables and toss. Add the bacon on top before serving.   

This recipe is great for salad lovers and can serve up to 10 people.

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