Ingredients

2 pounds asparagus, trimmed

1/2 cup plus 2 tablespoons chopped fresh chives

• 3 navel oranges
• 14 ounces lump crabmeat

• 3 tablespoons fresh orange juice
• 3 tablespoons sugar
• 2 tablespoons distilled white vinegar
• 1 teaspoon grated orange peel
• 1/4 cup Dijon mustard

Description

The Oil-free Dressing Is Delightfully Tangy.

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