8 oz. fresh Dungeness crab meat
12 spears fresh asparagus, blanched and cut into 1/2 inch dice
6 green onions or 1/2 bunch of fresh chives, finely diced

Toss together in a bowl

Champagne Vinaigrette
1 tsp. chopped fresh Thyme
1/2 cup Champagne vinegar
1 cups olive oil
1/2 tsp. dijon mustard
juice of 1/2 lemon
salt and pepper to taste

To Assemble
1. Add enough vinaigrette to the crab-asparagus mixture to moisten.
2. Serve in a chilled martini glass garnished with lemon slices and chopped olives.