Asparagus and Crab Salad Recipe

Preheat an oven to 430 degrees F (225 degrees C).

Toss the asparagus tomatoes and olive oil together in a bowl until the vegetables are evenly coated; season with salt and pepper. Pour into a baking dish; sprinkle 1 minced clove of garlic over the mixture.

Roast in the preheated oven until tender about 9 minutes. Set aside to cool. Cut the asparagus into 2 inch pieces.

Cook the bacon in a large deep skillet over medium-high heat until crisp about 10 minutes. Remove the bacon to a plate lined with paper towels reserving 2 tablespoons of the bacon drippings in the skillet. Add the crabmeat to the hot bacon drippings and cook until warmed through 2 to 3 minutes. Transfer to a large mixing bowl; add the asparagus tomatoes and hearts of palm.

Whisk the lemon juice olive oil and 1 minced clove garlic together in a small bowl; season with salt and pepper. Pour the dressing over the salad and toss to coat. Sprinkle the bacon over the salad just before serving.