• Step 1

  Preheat grill on HIGH 10 min. Toss asparagus with 3/4 Tbsp basting oil; toss tomatoes with 3/4 Tbsp basting oil. Season with salt and pepper.

• Step 2

  Coat cleaned grill grate lightly with vegetable oil. Adjust heat to MED.

• Step 3

  Grill asparagus and tomatoes, turning every 1-2 min, using tongs to keep produce intact, until lightly browned on all sides. (About 5 min for asparagus; 3 min for tomatoes.) Set aside for garnish.

• Step 4

  Toss cooked orzo with remaining 2 Tbsp basting oil in bowl. Add red and yellow peppers, chives, parsley, lemon & pepper seasoning, and crab meat; toss to combine.

• Step 5

  Spray 4 small, straight-sided ramekins with nonstick cooking spray. Press crab meat mixture firmly into ramekins. Briefly chill.

• Step 6

  Garnish plates with mustard sauce, grilled asparagus spears, and tomatoes. Invert ramekin to center crab meat on salad plates.

Use any straight-sided 3-inch by 3-inch container in place of ramekins.

Note: When servings & ingredients are modified, nutrition & directions may vary.