MY POTATO SALAD with CRAB CAKES, ASPARAGUS, BROCCOLI and AVOCADO!

Since I only use a small portion of my potato salad yesterday, I am using a nice portion today as a side dish for my 2 crab cakes meal. Yummmmmm!
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:  $26.94 or $13.47 per serving
Difficulty Level:  Easy
Allergens, Other: Crab cakes contains wheat
Servings: 2
 
Ingredients
2 crab cakes (Didn’t make mine from scratch today, these are from Wegman’s) ($18.00)
½ lb. of asparagus, cleaned, bottoms cut ($1.74)
1 large broccoli floret slice in half, rinsed ($1.00)
1 lemon (.50)
1 avocado ($1.25)
2 servings of Potato salad from yesterday ($3.75)
2 tbsp. Angie’s basting oil (.70)
 
Directions
Add ½ c. salted water to a saucepan and briefly steam the broccoli and asparagus.
Add ½ tbsp. of my basting oil to a sauté pan, cook the crab cakes until golden and done inside but yet moist and tender. Remove from pan and set aside for 4 minutes to rest before serving.
Meantime, drain the broccoli and asparagus and briefly sauté them in the crab cake skillet until light brown.
Slice the avocado and lemon. Plate your meal.
You are done in no time. Boom!
 
My link:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil