Crab And Asparagus Salad

Ingredients:
- 1 1/2 pounds fresh asparagus trimmed
- 2 heads butter lettuce washed and dried
- 1/2 cantaloupe sliced into 12 thin wedges
- 3/4 pound crab meat
- 3 tablespoons fresh mint leaves minced
- 1 teaspoon fresh ginger minced
- 1 cup white wine vinegar
- 1/4 olive oil or more
- 1 teaspoon dijon mustard
- 1/4 teaspoon sugar
- salt to taste

Directions:
- Fill a large bowl with ice water and set aside.
- In a large pan of simmering water, cook asparagus until tender, 30 seconds to 3 minutes, depending on size of asparagus.
- Immerse cooked asparagus in ice water until cool; drain and pat dry.
- For dressing: combine mint, ginger, vinegar, oil, mustard and sugar in a small bowl. Whisk until thoroughly combined.
- Divide lettuce leaves among 6 plates, Fan 1/6 of the asparagus and 2 melon wedges over each bed of lettuce. Top salads with crabmeat. Drizzle with dressing and serve immediately.