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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.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Tall pot with basket — steam asparagus upright, blanch pasta
Pump-action spinner — dry greens, spin herbs, drain pasta
Wooden crab mallet — crack shells at the crab boil table
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Tall pot with basket — steam asparagus upright, blanch pasta
Pump-action spinner — dry greens, spin herbs, drain pasta
Wooden crab mallet — crack shells at the crab boil table