Preparation time: 20 mins
Cooking time: 10 mins
2 cup crab meat, chopped
2 cucumbers, seeded & diced
2 tbsp chives, finely chopped
2 cup red and/or yellow peppers, diced
2 tbsp plain yogurt
1/2 juice of lime
2 tbsp fresh cilantro, minced
In a small bowl; whisk together oil and vinegar. Season with salt and pepper; set aside.
Place asparagus on a baking sheet and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus in preheated oven for 8 to 10 minutes or until spears begin to brown. Remove from oven and set aside to cool.
In a small bowl; combine shallots and tomatoes. Season with salt and pepper; set aside.
In a medium bowl; combine crab meat, cucumbers and chives. Season with salt and pepper; set aside.
In a small bowl; drizzle oil and vinegar mixture over peppers; set aside.
In a small bowl; combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside.
Chop asparagus into 1 inch pieces. On four serving plates; place tomato mixture. Layer with crab; peppers, then asparagus. Drizzle with yogurt dressing. Spoon remaining oil and vinegar mixture over salad.