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Grilled Soft-Shell Crab, Corn, And Asparagus With Arugula Pesto

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4 ears of fresh corn, husk attached, silks removed

1 bunch or 24 asparagus spears, ends trimmed

3/4 cup Arugula Pesto

2 tablespoons extra-virgin olive oil

8 soft-shell crabs

Kosher salt and freshly ground black pepper

4 cups mixed greens

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