Crab With Asparagus And Heirloom Tomatoes

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3 tablespoons extra-virgin olive oil

2 tablespoons aged balsamic vinegar

Sea salt

Coarsely ground black pepper

12 spears asparagus, ends trimmed 2 inches

vegetable oil cooking spray

2 shallots, minced

8 heirloom tomatoes, seeded and diced

2 cups crabmeat, chopped

2 cucumbers, seeded and diced

2 tablespoons finely chopped chives

2 cups diced red, yellow or purple bell peppers

2 tablespoons nonfat plain yogurt

Juice of half a lime

2 tablespoons minced fresh cilantro

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