1/2 pound(s) cooked lump crabmeat
1/2 tablespoon(s) rice wine
1 tablespoon(s) soy sauce
1 1/2 teaspoon(s) lemon juice
1 Thai chile, finely minced
1 green onion, minced
1 pound(s) thin asparagus spears
1/4 cup(s) honey-roasted chopped nuts of your choice
Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
Toss asparagus and crabmeat mixture in a salad bowl. Top with nuts and serve.