Asparagus Soup With Crab Crostini


  • 2 lb. asparagus, tough ends trimmed
  • 1 Tbs. olive oil
  • 1 cup thinly sliced spring onions or sweet onion
  • 3 1/2 cups chicken or vegetable broth
  • 1/2 tsp. salt, plus more, to taste
  • 3/4 lb. cooked fresh lump or drained canned crabmeat, picked over to remove any shell fragments
  • 3 Tbs. minced green onion
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. mayonnaise
  • 1/2 tsp. Dijon mustard
  • Freshly ground pepper, to taste
  • 1/4 cup fresh orange juice
  • 8 slices artisan-style sourdough bread, each 1/2 inch thick
  • 1 cup grated pecorino or dry jack cheese


This Simple, Fresh-tasting Asparagus Soup Is Paired With Hearty Crab Crostini, Which Are Updated Versions Of Open-faced Crab Melts. Choose Slender Stalks Of Asparagus For This Dish. Sweeter And Less Fibrous Than The Thick Ones, They Will Produce A Lovely

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