Asparagus and Crab Salad

2 pounds fresh asparagus spears, trimmed

1 pint grape tomatoes

2 tablespoons olive oil

salt and pepper to taste

1 clove garlic, minced

½ pound bacon strips, diced

1 pound imitation crabmeat, flaked

4 hearts of palm, drained and sliced

2 tablespoons freshly squeezed lemon juice

3 tablespoons extra-virgin olive oil

1 clove garlic, minced

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.