2 pounds asparagus, trimmed
½ cup plus 2 tablespoons chopped fresh chives
1 head butter leaf lettuce
2 navel oranges
14 ounces lump crabmeat
1 ruby red grapefruit
3 tablespoons fresh orange juice
3 tablespoons sugar
2 tablespoons distilled white vinegar
1 teaspoon grated orange peel
1 teaspoon grated grapefruit peel
¼ cup Dijon mustard
Cook asparagus in large pot of boiling, salted water until crisp-tender, about 4 minutes. Cut top 6 inches from asparagus. Set 6-inch asparagus tips aside. Slice remaining asparagus into ¼-inch-thick rounds.Transfer slices to large bowl. Mix in ½ cup chives.
Cut, peel and remove white pith from oranges. Working over a bowl, cut between membranes to release individual segments. Drain off juices. Repeat process with the grapefruit. Transfer segments to bowl with asparagus slices and chives. Gently mix in crabmeat. Season salad to taste with salt and pepper.
Separate leaves from butter lettuce. Discard any wilted or damaged leaves.Wash under cold water and drain. Reserve for later.
Whisk 3 tablespoons fresh orange juice, sugar, vinegar, grated orange peel, and grated grapefruit peel in medium bowl until sugar dissolves.Whisk in mustard. Season dressing to taste with salt and pepper. Divide asparagus stalks among 6 plates. Place lettuce leaves in center of plate facing up so they form a cup to hold salad. Mound salad in center of lettuce leaves. Pour dressing over each salad. Sprinkle with remaining 2 tablespoons chives.