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Asparagus, Orzo & Crabmeat & Salad

Makes 6 servings

2 pounds fresh thin asparagus
1 pound orzo pasta
4 tablespoons unsalted butter
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic
1 pound lump crabmeat, picked over
to remove the shells and cartilage

Cut off the tough end of each asparagus stalk and trim all the same length. Cook asparagus in 1/2 quart water (using 1/2 teaspoon of salt, if desired) until crisp-tender. Using tongs, remove the asparagus from the hot water, place them in a colander and cool under running tap water to stop the cooking process. Drain.

Cook pasta according to package directions. Rinse with cold tap water immediately to stop cooking process. Drain.

Melt butter in a large skillet. Add onions, red and yellow bell peppers and Seafood Magic. Saut 5 to 7 minutes until vegetables are just starting to wilt. Add crabmeat, pasta and asparagus and toss until coated and warm throughout.

Copyright 1997 by Paul Prudhomme