Asparagus and Crab Salad

Name: Asparagus and Crab Salad
Total time: 40
Yield: 10
Ingredients: 2 pounds fresh asparagus spears, trimmed; 1 pint grape tomatoes; 2 tablespoons olive oil; salt and pepper to taste; 1 clove garlic, minced; ½ pound bacon strips, diced; 1 pound imitation crabmeat, flaked; 4 hearts of palm, drained and sliced; 2 tablespoons freshly squeezed lemon juice; 3 tablespoons extra-virgin olive oil; 1 clove garlic, minced

Recipe by Diane H from allrecipes.com

Lunch 40 Mins.

Ingredients

10 servings

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2 pounds fresh asparagus spears, trimmed
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1 pint grape tomatoes
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2 tablespoons olive oil
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salt and pepper to taste
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1 clove garlic, minced
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½ pound bacon strips, diced

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1 pound imitation crabmeat, flaked
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4 hearts of palm, drained and sliced
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2 tablespoons freshly squeezed lemon juice
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3 tablespoons extra-virgin olive oil
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1 clove garlic, minced

Instructions

Preheat an oven to 430 degrees F (225 degrees C).
Toss the asparagus, tomatoes, and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.
Roast in the preheated oven until tender, about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.
Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon to a plate lined with paper towels, reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through, 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus, tomatoes, and hearts of palm.
Whisk the lemon juice, olive oil, and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.