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Asparagus, Crabmeat and Goat Cheese with Root Vegetable Slaw

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  • Complexity: very easy


  • 1 pound asparagus, blanched
  • ½ cup goat cheese, crumbled
  • ½ cup celery root
  • ½ cup beets, julienne and rinsed
  • ½ cup carrots, julienne and rinsed
  • 1/3 recipe orange basil vinaigrette
  • 1 pound colossal crab meat


  1. Combine the root veggies in a large bowl.

  2. Pour the dressing over and marinate for at least ½ hour at room temperature.

  3. Drain and place on serving platter and top with the asparagus and cheese.

  4. Top with the crabmeat and drizzle a bit more dressing over the top.

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